Traditional Dutch ‘Bokkenpootjes’

Meringue Cookies

• 100gr almond flour
• 50gr powdered sugar
• 20gr flour
• 10gr cocoa powder
• 4 egg whites
• ½ tsp salt
• 150gr sugar
• 30g shaved almonds
  
  

Buttercream:

• 50gr unsalted butter (room temp)
• 80gr powdered sugar
• 1tsp vanilla
• 1tbsp full fat milk or cream
  
  

Decoration

• 150gr dark chocolate

1. Sift your flour, cocoa powder, almond meal, and powdered sugar into a bowl.
2. Whip your egg whites in a grease-free bowl until stiff peaks form. Gradually add the sugar and continue whipping for about 10 minutes until stiff peaks.
3. Gently fold in your dry ingredients. Using a piping bag, pipe the batter into equal strips of about 5cm each on a parchment-lined baking sheet. Sprinkle them with sliced almonds and bake in a preheated oven at 160°C for about 15-20 minutes.
4. While the cookies cool, you can go ahead and make the buttercream. Beat your butter on high speed for about 5-10 minutes until it becomes a fluffy mixture. Add the remaining ingredients and mix until well combined.
5. Pipe your buttercream onto half of your cookies and sandwich the other half on top.
6. Melt your chocolate and temper it so that it doesn't melt at room temperature.
7. Dip both sides of the filled bokkenpootjes in chocolate and let them harden on a piece of parchment paper.
8. Enjoy!