I tried to think of the English equivalent of bokkenpootjes, but I just could not think of anything. They are a bit like ladyfingers, except that bokkenpootjes are made with almond flour, consist of two cookies filled with cream and are coated with chocolate, so yeah, not quite the same. I guess it is just a typical Dutch cookie. They are crispy, yet chewy on the outside and have this delicious vanilla cream between the two layers. These are one of my favorite cookies, because the almond, cream and chocolate combine so wonderfully! I guess they got their name bokkenpootjes, because the look a bit like a goats’ foot (which is what bokkenpootjes means in Dutch). I wanted to make my own version of them so badly for a long time already, that I decided to just give it a try. These cookies are a bit more work than any regular cookie, because of the different components and they do require some more skills, but the taste was so amazing that it was definetely worth the work, so don’t let this scare you!
You need quite a lot of ingredients:
For the cookies
◾175 grams of almond flour
◾200 grams of egg whites (keep 2 eggyolks separate)
◾225 grams of sugar
◾a dash of salt
◾75 grams of powdered sugar
◾1 vanilla bean
◾40 grams of flour
For the buttercream
◾250 grams butter
◾60 grams of powdered sugar
◾250 grams of the confectioners cream you made.
◾300 grams of dark chocolate
◾sliced almonds (optional)
There is quite a long story involved in how to make the bokkenpootjes:
For the cookies
- Preheat the oven to 180 degrees Celcius
- Whisk the eggwhites, sugar and salt untill stiff peaks form.
- Mix the almond flour and powdered sugar together in a separate bowl.
- Scrape the vanilla seeds out of the vanilla bean and mixthis throgh the regular flour.
- Fold the almond flour mixture into the eggwhites and sieve the regular flour into it as well.
- Gently fold everything in with a spatula.
- Spoon the mixture into a piping bag with a plain nozzle.
- Pipe lanes of about 10 centimeters onto a baking tray with parchment paper on it.
- You could add the sliced amonds on top now (I didn’t, because no one in my family likes the almonds , except for me).
- Bake the bokkenpootjes for 15 minutes and let them cool entirely afterwards.
- Bring the milk to a boil and add the vanilla seeds from the vanilla bean.
- Lower the heat and let the milk simmer for 5 minutes, while stirrring it once in a while.
- In the meantime, whisk the eggyolks to a creme with the sugar.
- Mix in the flour and add the hot milk to the egg mixture.
- Pour it back into the pan and let it simmer for 5 minutes on a low heat. Keep stirring!
- Pour it onto a plate plate or tray and cover it entirely with cling film to let it cool (this is essential!)
- Whisk the butter and powdered sugar to an airy cream and mix it with the confectioners cream.
- Spoon it into a piping bag with a plain nozzle.
- Pipe the buttercream onto the flat underside of half of the cookies.
- Gently press another cookie on top of it.
- Melt the chocolate au bain marie.
- Dip both ends of the bokkenpootje into the chocolate and let it harden.
I was overwhelmed with positive reactions to my homemade bokkenpootjes. Everybody thought they resembled the store-bought version, but they also mentioned that the homemade ones were tasting even better. So if you have some time time to make them, definetely do so, as they are a true crowd pleaser!