Dairy-Free Bokkenpootjes

Elevate your dessert game with these decadent Dairy-Free Bokkenpootjes, a modern twist on the classic Dutch treat! Featuring crisp almond meringue cookies nestled between a luxurious dairy-free buttercream filling and dipped in rich, dark chocolate, these delicate delights are completely dairy-free without sacrificing their luscious flavor. Made with wholesome almond flour, airy whipped egg whites, and infused with hints of vanilla, lemon, and almond, these treats offer a perfectly balanced sweetness that melts in your mouth. Topped with chopped almonds for an extra crunch and ready in under an hour, they’re an impressive yet accessible dessert ideal for special occasions or indulgent snacking. Perfect for anyone craving a refined, dairy-free alternative to traditional European pastries!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 24

Ingredients

• 100 grams Almond flour
• 150 grams Granulated sugar
• 4 large Egg whites
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon juice
• 1 tablespoon Cornstarch
• 0.5 teaspoon Almond extract
• 100 grams Dark dairy-free chocolate
• 50 grams Dairy-free butter
• 80 grams Powdered sugar
• 50 grams Chopped almonds

Directions

Step 1

Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.

Step 2

In a clean, dry mixing bowl, beat the egg whites until soft peaks form.

Step 3

Gradually add 100 grams of the granulated sugar while continuing to beat until stiff peaks form.

Step 4

Add the cornstarch, vanilla extract, lemon juice, and almond extract, gently folding them into the meringue until well combined.

Step 5

Sift in the almond flour and gently fold it into the meringue mixture until just incorporated. Be careful not to deflate the mixture.

Step 6

Transfer the mixture into a piping bag fitted with a large round tip. Pipe 10 cm (4-inch) long strips onto the prepared baking sheets, leaving a little space between each strip.

Step 7

Sprinkle the chopped almonds over the piped meringue strips, lightly pressing them to adhere.

Step 8

Bake in the preheated oven for 20-25 minutes until the meringue strips are firm and light golden. Allow them to cool completely on the baking sheets.

Step 9

Melt the dairy-free chocolate in a heatproof bowl set over a pot of simmering water (or microwave in short bursts, stirring in between). Stir until smooth and well melted.

Step 10

In another bowl, beat the dairy-free butter until smooth, and gradually add the powdered sugar and remaining 50 grams granulated sugar, mixing until light and fluffy.

Step 11

Dip one end of each cooled meringue strip into the melted chocolate, allowing any excess to drip off, and then place it back onto the parchment-lined baking sheet.

Step 12

Once the chocolate is set, sandwich two meringue strips together with a dollop of the dairy-free buttercream in the middle.

Step 13

Repeat with the remaining strips and buttercream. Serve fresh or store in an airtight container.

Nutrition Facts

Serving size	(681.3g)

Amount per serving	% Daily Value*
Calories	2746.1

Total Fat 150.2g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 556.1mg	0%
Total Carbohydrate 322.7g	0%
Dietary Fiber 25.8g	0%
Total Sugars 265.1g
Protein 50.6g	0%

Vitamin D 0IU	0%
Calcium 375.4mg	0%
Iron 11.8mg	0%
Potassium 1081.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 7.1%

Carbs: 45.4%