Recipe: Dutch Bokkenpootjes

Recipe: BokkenpootjesI 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! Lees verder

Recipe: Homemade ‘Gevulde Koeken’

Homemade gevulde koekenGevulde koeken are typical Dutch cookies. I have never encountered them anywhere else but here. In the Netherlands, they are popular to have with your coffee and you can buy them anywhere, even at trainstations and gasstations. I like mine best when they are straight from the oven, when the filling is still a bit warm. Gevulde koeken of Filled Cookies in English, are crumbly, buttery and tender and they are filled with almond paste. Traditionally there is an almond on top of the cookie, but I left it out because I know my entire family has a habit of picking off the almond and not eating it.

I don’t know why, but I had never made Gevulde Koeken myself before. This time, I had just the exact amount of almond paste left from a previous baking session, so I knew just what to do with it! I used this recipe from Allerhande. The only thing I adapted is that the recipe asked for ‘Zeeuwse bloem’ (a specific kind of flour), but my store didn’t sell that so I used regular flour. The recipe is actually fairly simple and you probably have most of the ingredients in your storage already:
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