How to Make Dutch Bokkenpootjes - Goat's Feet - A Step-by-Step Guide

If you’re looking for a unique and delicious treat to impress your guests, look no further than Dutch Bokkenpootjes, also known as Goat’s Feet. Despite the name, this delightful dessert has nothing to do with actual goat's feet, but rather gets its name from the resemblance of the cookie to a goat's hoof. These delicate and flavorful cookies are a beloved traditional Dutch sweet that are sure to be a hit at any gathering.

These cookies are made up of two almond meringue cookies that a...

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Ingredients

  • 8 egg whites
  • 1 ¾ cups white sugar
  • 5 ¼ cups almond meal
  • 1 teaspoon ground cinnamon
  • zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 3 ½ tablespoons butter
  • 1 ¼ cups confectioners' sugar, sifted
  • ¼ teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, chopped

Information

  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 12
  • Yield: 2 dozen cookies

  • 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.
  • Nutrition

    452 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 9mg
    • Sodium: 67mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 0g
    • Total Sugars: 42g
    • Protein: 23g
    • Vitamin C: 1mg
    • Calcium: 217mg
    • Iron: 4mg
    • Potassium: 760mg