Goat feet

(Dutch Bokkepootjes)


8 egg whites

350 gr convert conversionsugar

500 gr convert conversionground almonds

grated peel of 1 lemon

1 teaspoon cinnamon

4 tablespoons vanilla sugar

dark chocolate

some sheets edible paper


baking oven

piping bag

Tip for using the yolks:

Kugelhopf with lemon

Malakoff cake

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's Recipe pages - recipe cookies, pie and pastry making

Preparation in advance:

Beat the egg whites with little sugar to peaks. Fold alternately sugar, ground almonds, lemon peel, cinnamon and vanilla sugar into the whites. Spoon the batter in a piping bag with a large opening. Put some sheets edible paper on a baking sheet and pipe strips of 6 7 cm on the paper. Let dry a few hours.

How to prepare:

Preheat the oven to 160C/310F (fan oven 150C/300F).

Place the sheet in the middle of the oven.

Bake the cookies 15-20 minutes, the cookies may not get brown. Let cool on a wire rack.

Melt the chocolate au-bain-marie and brush a little chocolate on the bottom of a each cookie. Stick 2 cookies with the bottoms onto each other. Dip the two ends of each "bokkepootje" in the chocolate and let the chocolate stiffen.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)