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My review
Dutch Bokkenpootjes - Goat's Feet
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Herring
"Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate."
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Ingredients
2 h 25 m servings 452Original recipe yields 12 servings (2 dozen cookies)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
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Newest
2/5/2011
I have made these twice and this is a delicious cookie. They are unique in both flavor and in appearance. I ended up storing them in a pretty bowl wrapped in saran just so we could look at the...
11/28/2014
Made it, but used marzipan between the strips of meringue—had meringue over from making a stollen. Worked alright. The biscuits are uneven in size and shape—it was a quick lesson in piping. St...