Ingredients:
8 egg whites
350 gr  sugar
500 gr
ground almonds
grated peel of 1 lemon
1 teaspoon cinnamon
dark chocolate
some sheets edible paper
extra:
baking oven
piping bag
Tip for using the yolks:
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Preparation:
© Janneke's Recipe pages - recipe cookies, pie and pastry making
Beat the egg whites with a 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.
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.
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