Bokkenpootjes

⇐ Cooking ⇐ Bread & Baking

Ingredients

100g white almonds

100g sugar

20g plain flour

3 egg whites

60g caster sugar

50g almond flakes

apricot jam or abrikozenmoes

150g dark chocolate

Method

1. Preheat oven. Heat oven to 170℃, preferably using top and bottom heat.
2. Grind almonds Put the almonds, sugar and flour in a food processor and grind to powder
3. Egg whites. Beat the egg whites till stiff. Still beating slowly add the caster sugar and continue beating till eggs are very stiff and glossy. Gently fold the almond/sugar mix into the beaten egg whites.
4. Pipe the biscuits. Put the mix in a piping bag with 1cm nozzle. Pipe little logs of mix, on a baking tray lined with greaseproof paper, allowing a little room between them, approx 8cm in length. Sprinkle the slivered almonds over the logs and shake off excess.
5. Bake. Bake at 170℃ for approx 15 minutes - they should no longer be white but not brown either. Remove from oven and loosen the biscuits.
6. Filling. Spread a little apricot jam on half the biscuits and place the other halves on top to make little cylinders.
7. Chocolate. Temper the chocolate by melting to 45℃, cooling to 26-27℃, and raising heat back to 32℃. Dip each end of the biscuits into the tempered chocolate.

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