Recipes Cuisine European Dutch Dutch Bokkenpootjes - Goat's Feet 4.1 (10) 6 Reviews 4 Photos Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate. Submitted by Herring Published on June 18, 2020 Save Rate Print Share Close Add Photo 4 4 Prep Time: 40 mins Cook Time: 15 mins Additional Time: 1 hr 30 mins Total Time: 2 hrs 25 mins Servings: 12 Yield: 2 dozen cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Almond Meringue Cookies: 8 egg whites 1 ¾ cups white sugar 5 ¼ cups almond meal 1 teaspoon ground cinnamon zest from 1 lemon 1 teaspoon vanilla extract Buttercream Filling: 3 ½ tablespoons butter 1 ¼ cups confectioners' sugar, sifted ¼ teaspoon vanilla extract 4 ounces bittersweet chocolate, chopped Directions Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla. Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours. Preheat an oven to 320 degrees F (160 degrees C). Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely. Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment. Editor's Note Almond meal can be found in specialty stores and some supermarkets. One pound of almond meal yields about 4 3/4 cups. To make it yourself, grind 3 1/2 cups raw almonds with 1/2 cup of the white sugar in the recipe (the sugar helps give the nuts a finer grind). Proceed as directed. I Made It Print Nutrition Facts (per serving) 452 Calories 15g Fat 63g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 452 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 22% Cholesterol 9mg 3% Sodium 67mg 3% Total Carbohydrate 63g 23% Dietary Fiber 0g 1% Total Sugars 42g Protein 23g 45% Vitamin C 1mg 1% Calcium 217mg 17% Iron 4mg 24% Potassium 760mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.