Gluten-Free Bokkenpootjes
Indulge in the delicate sweetness of **Gluten-Free Bokkenpootjes**, a Dutch classic reimagined for those avoiding gluten. These irresistible almond meringue cookies are baked to perfection, filled with a luscious buttercream, and dipped in rich dark chocolate for a luxurious finish. Topped with a sprinkle of slivered almonds, each bite offers a delightful mix of crisp, creamy, and nutty textures. Crafted with wholesome ingredients like ground almonds and natural vanilla extract, this recipe is both gluten-free and bursting with flavor. Perfect as a charming treat to pair with tea or coffee, these bokkenpootjes will elevate any dessert table. Whether you’re a seasoned baker or a novice, this recipe’s step-by-step instructions make creating these confections at home a breeze!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 150 grams Ground almonds
- 3 large Egg whites
- 100 grams Granulated sugar
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 75 grams Unsalted butter
- 100 grams Dark chocolate
- 50 grams Slivered almonds
Directions
Step 1
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
Step 2
In a mixing bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar while continuing to whip the mixture until stiff peaks form.
Step 3
Gently fold the ground almonds and vanilla extract into the egg white mixture until fully combined.
Step 4
Transfer the almond meringue mixture into a piping bag fitted with a medium round nozzle.
Step 5
Pipe strips approximately 5-6 cm long onto the prepared baking sheets, leaving space between each strip.
Step 6
Bake in the preheated oven for 15-20 minutes until the meringue strips are lightly golden and firm to touch. Allow to cool completely on a wire rack.
Step 7
To make the buttercream, beat the softened butter until pale and fluffy. Gradually sift in the powdered sugar, blending until smooth and creamy.
Step 8
Spread or pipe a layer of buttercream onto the flat side of half of the cooled meringue strips and sandwich with the remaining strips.
Step 9
Melt the dark chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth.
Step 10
Dip each end of the sandwiched meringues into the melted chocolate and sprinkle with slivered almonds.
Step 11
Place the bokkenpootjes on a baking sheet lined with parchment paper and allow the chocolate to set at room temperature or in the refrigerator.
Step 12
Serve and enjoy your gluten-free bokkenpootjes with a cup of tea or coffee.
Nutrition Facts
| Serving size | 628.2 grams (628.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2861 |
| Total Fat 193.50g | 248% |
| Saturated Fat 62.40g | 312% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 173mg | 58% |
| Sodium 196mg | 9% |
| Total Carbohydrate 255.10g | 93% |
| Dietary Fiber 30.80g | 110% |
| Total Sugars 207.80g | |
| Protein 60.00g | 120% |
| Vitamin D 0IU | 0% |
| Calcium 584mg | 45% |
| Iron 19mg | 106% |
| Potassium 2300mg | 49% |
Source of Calories