Low Sodium Bokkenpootjes
Indulge in the classic charm of Dutch 'bokkenpootjes' with a healthier twist in this Low Sodium Bokkenpootjes recipe. These delicately crisp almond meringue cookies are sandwiched with a light, velvety vanilla buttercream and dipped in rich dark chocolate for a sophisticated finish. Made with unsalted almonds and butter, this low-sodium version retains all the irresistible textures and flavors of the original while being kinder to your heart. Perfect for tea parties, holiday trays, or as a decadent homemade treat, these cookies are surprisingly simple to prepare, requiring just 30 minutes of prep time. With their golden hue, creamy center, and chocolate-dipped ends dusted with cocoa powder, these elegant delights are as stunning as they are delicious.
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Ingredients
- 100 grams unsalted almonds, ground
- 100 grams granulated sugar
- 3 large egg whites
- 100 grams powdered sugar
- 100 grams unsalted butter, softened
- 1 teaspoon vanilla extract
- 100 grams dark chocolate
- 1 tablespoon unsweetened cocoa powder
Directions
Step 1
Preheat the oven to 180°C (355°F) and line a baking sheet with parchment paper.
Step 2
In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar, continuing to whisk until the mixture forms stiff peaks and is glossy.
Step 3
Gently fold the ground almonds into the egg white mixture. Be careful not to deflate the mixture.
Step 4
Transfer the meringue mixture to a piping bag fitted with a large round tip.
Step 5
Pipe finger-length strips onto the prepared baking sheet, leaving some space between each strip.
Step 6
Bake in the preheated oven for 12-15 minutes or until the cookies are light golden brown and dry. Allow them to cool completely on a wire rack.
Step 7
In a separate bowl, beat the softened butter, powdered sugar, and vanilla extract until light and fluffy.
Step 8
Spread a layer of the buttercream filling on the flat side of each cookie and sandwich together with another similar-sized cookie.
Step 9
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until smooth.
Step 10
Dip both ends of each sandwiched cookie into the melted chocolate and sprinkle with a little cocoa powder.
Step 11
Place the cookies on a sheet of baking paper and allow the chocolate to set completely before serving.
Nutrition Facts
| Serving size | (608.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2687.4 |
| Total Fat 163.0g | 0% |
| Saturated Fat 73.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 225.4mg | 0% |
| Sodium 199.5mg | 0% |
| Total Carbohydrate 287.6g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 253.5g | |
| Protein 40.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 363.6mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1686.0mg | 0% |
Source of Calories