Bokkepootjes

Bokkepootjes (Dutch Almond Cream Cookies)

Bokkepootjes are a classic Dutch bakery treat: two thin almond meringue shells sandwiched with a generous layer of buttercream and finished with a dark chocolate bottom. Despite the name ('goat's legs'), they are elegant cookies with a crisp-chewy texture and a rich, nutty flavor.

Prep

30 min

Cook

25 min

Total

55 min

Serves

12

Difficulty

Medium

Recipe ingredients

• •100 g (3½ oz) ground almonds (almond meal), skin-on for best flavor, or null
• •100 g (½ cup) granulated sugar
• •2 whole egg whites, large, at room temperature
• •1 pinch salt
• •150 g (⅔ cup) unsalted butter, softened, for the buttercream
• •200 g (1 cup (sifted)) powdered sugar
• •1 tsp vanilla extract
• •1 tbsp heavy cream, if needed to loosen buttercream
• •150 g (5¼ oz) dark chocolate, 70% cocoa, callets or chopped
• •1 tsp neutral oil or butter, to thin the chocolate for dipping

Steps

1. 1 Preheat oven to 160°C (320°F) conventional, or 150°C (300°F) fan. Line two baking sheets with parchment paper. In a clean, dry bowl, beat the egg whites with the salt until soft peaks form. Gradually add the granulated sugar while whisking, and continue to beat until you have a stiff, glossy meringue that holds firm peaks.
2. 2 Fold the ground almonds into the meringue in three additions with a spatula, using a gentle cutting motion so the mixture stays light and airy. Do not overmix.
3. 3 Transfer the batter to a piping bag fitted with a 1 cm (½ inch) round tip. Pipe small mounds about 4 cm (1½ inch) wide and 1 cm (½ inch) tall onto the prepared sheets, leaving 4 cm (1½ inch) between them. Lightly flatten the tops with a damp fingertip.
4. 4 Bake for 20–25 minutes, rotating the trays halfway through, until the meringues are pale golden, dry to the touch, and lift easily from the parchment. They should be crisp on the outside with a slightly chewy interior. Turn off the oven, prop the door open with a wooden spoon, and let the meringues cool inside for 10 minutes to prevent cracking. Transfer to a wire rack to cool completely.
5. 5 Make the buttercream: beat the softened butter for 3–4 minutes until pale and fluffy. Sift in the powdered sugar and beat on low to combine, then increase speed and beat until smooth and light. Add the vanilla. If the buttercream is too stiff, beat in cream, 1 teaspoon at a time; if too soft, chill briefly until pipeable.
6. 6 Transfer the buttercream to a piping bag fitted with a large star tip. Pair up the meringues by size. Pipe a generous dome of buttercream onto the flat side of one meringue, then sandwich with the flat side of a second meringue, pressing gently so the cream bulges slightly at the sides (this is the traditional 'goat's leg' shape).
7. 7 Melt the dark chocolate with the oil or butter in a heatproof bowl over simmering water, or in 20-second microwave bursts, stirring until smooth and fluid. The chocolate should be about 32–34°C (90–93°F) for easy dipping.
8. 8 Dip the bottom (one of the two meringue faces) of each sandwich into the melted chocolate, letting excess drip off. Place on a parchment-lined tray, chocolate-side up, and let set at cool room temperature for 20–30 minutes, or refrigerate for 10 minutes until the chocolate is firm.
9. 9 Storage: keep in an airtight container in a single layer at room temperature for up to 3 days. The meringue will soften slightly from the buttercream over time, which is traditional. Do not freeze assembled bokkepootjes, as the meringue will weep on thawing; unbaked meringue shells can be frozen for up to 1 month in a sealed container.