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| Dutch Bokkenpootjes - Goat's Feet |
"Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate."
Ingredients :
- Almond Meringue Cookies:
- 8 egg whites
- 1 3/4 cups white sugar
- 5 1/4 cups almond meal
- 1 teaspoon ground cinnamon
- zest from 1 lemon
- 1 teaspoon vanilla extract
- Buttercream Filling:
- 3 1/2 tablespoons butter
- 1 1/4 cups confectioners' sugar, sifted
- 1/4 teaspoon vanilla extract
- 4 ounces bittersweet chocolate, chopped
Instructions :
| Prep : 40M | Cook : 12M | Ready in : 2H25M |
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- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
- Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
- Preheat an oven to 320 degrees F (160 degrees C).
- Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
- Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.
Notes :
- Almond meal can be found in specialty stores and some supermarkets. One pound of almond meal yields about 4 3/4 cups. To make it yourself, grind 3 1/2 cups raw almonds with 1/2 cup of the white sugar in the recipe (the sugar helps give the nuts a finer grind). Proceed as directed.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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