Dutch Bokkenpootjes - Goat's Feet

Name: Dutch Bokkenpootjes - Goat's Feet
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 servings
Cuisine: Dutch
Ingredients: 5.25 cups Almond Meal; 4 oz Bittersweet Chocolate; 3.5 tbsp Butter; 8 whole Egg Whites; 1 tsp Ground Cinnamon; 1 whole Lemon; 1.75 cups Powdered Sugar; 1 tsp Vanilla Extract

Dessert 🍰Snack 🍿 Dutch 🇳🇱 Low-Sodium Gluten-Free Vegetarian 🥦Low-FODMAP Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Dutch Bokkenpootjes are delicate almond meringue logs with a soft chew and light crunch, sandwiched with vanilla buttercream and finished with chocolate-dipped ends. The warm notes of cinnamon and lemon zest brighten the nutty base, making each bite rich yet airy. Ideal for festive gatherings, coffee breaks, or a refined dessert tray.

Prep40 mins
Cook15 mins
Serves12
DifficultyMedium

1

Beat the egg whites in a large glass or metal mixing bowl until foamy. Gradually add the white sugar while continuing to beat until stiff peaks form. Lift the 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.
2

Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or to a gallon-sized plastic zipper bag with a snipped corner). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature.
3

Preheat the oven to 320 degrees F (160 degrees C).
4

Bake the cookies on the middle rack until dried but not browned, 15 to 20 minutes. Allow them to cool completely.
5

Make the filling by beating the butter and confectioners' sugar until smooth, then stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring often and scraping down the sides with a rubber spatula to prevent scorching.
6

To assemble, spread buttercream on the back of a cookie, sandwich it with another cookie, and dip both ends into the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.