Can I freeze the bokkenpootjes?

Yes, bokkenpootjes can be frozen. Make sure they are completely cooled before placing them in the freezer and store them in an airtight container.

Can I make bokkenpootjes without a piping bag?

Yes, it is possible to make bokkenpootjes without a piping bag, but it can be tricky to use equal amounts of the batter. A piping bag provides more precision.

Can I make bokkenpootjes without a food processor?

Yes, you can make bokkenpootjes by hand, but it may be more difficult to mix the ingredients well and pipe the batter.

Bokkenpootjes with mocha buttercream

Name: Bokkenpootjes with mocha buttercream
Cook time: 1 h
Total time: 1 h
Yield: 30pcs
Ingredients: For the cookies:; 5 egg whites; 1 pinch of salt; 170 g sugar; 140 g almond flour; 60 g powdered sugar; 35 g flour; 60 g almond flakes; For the mocha buttercream:; 250 g vanilla buttercream at room temperature; 3 tbsp instant coffee; 2 tbsp hot water; 200 g dark chocolate melted

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Soft almond cookies with vanilla or mocha buttercream, you can easily make these delicious bokkenpootjes yourself. Go to the recipe!

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Ingredients

What do you need?

Quantity: 30pcs

For the cookies:
5 egg whites
1 pinch of salt
170 g sugar
140 g almond flour
60 g powdered sugar
35 g flour
60 g almond flakes

For the mocha buttercream:
250 g vanilla buttercream at room temperature
3 tbsp instant coffee
2 tbsp hot water

200 g dark chocolate melted

For the cookies:
5 egg whites
1 pinch of salt
170 g sugar
140 g almond flour
60 g powdered sugar
35 g flour
60 g almond flakes

For the mocha buttercream:
250 g vanilla buttercream at room temperature
3 tbsp instant coffee
2 tbsp hot water

200 g dark chocolate melted

Preparation method

How do you make this?

Preheat your oven to 180°C. Pour a teaspoon of vinegar into your mixing bowl and wipe it out with a cloth. Add the egg whites, sugar, and salt and let it whip for 5 minutes. Meanwhile, sift the almond flour, flour, and powdered sugar.

Line 2 baking sheets with parchment paper, fill a piping bag with a round nozzle and pipe tubes of about 6 to 7 cm nicely next to each other, optionally draw the bands of 6 cm on the bottom of your parchment paper with a marker, then you can pipe nicely in between. Sprinkle them with almond flakes and bake for 14 to 17 minutes. Remove them and let cool.

Mix the instant coffee with the hot water until well dissolved, let cool. Whip the mocha for 1 minute into the vanilla buttercream and put it in a piping bag with a serrated nozzle.

Detach the cookies from the parchment paper and pipe the buttercream filling on half of them. Place another cookie on top and let it set in the refrigerator for at least 1 hour. Once set, dip both ends in the melted chocolate and place them back on a plate with parchment paper to set again.

Can be stored in the refrigerator for up to a week, but they will be gone much faster than that 😉

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