8 egg whites
350 gr sugar
500 gr ground almonds
grated peel of 1 lemon
1 teaspoon cinnamon
4 tablespoons vanilla sugar
some sheets edible paper
Tip for using the yolks:
Kugelhopf with lemon
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© Janneke'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 à 7 cm on the paper. Let dry a few hours.
How to prepare:
Preheat the oven to 160°C/310°F (fan oven 150°C/300°F).
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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