Bokkenpootjes: Difference between revisions
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[[Cooking|⇐ Cooking]] [[Bread & Baking|⇐ Bread & Baking]] | [[Cooking|⇐ Cooking]] [[Bread & Baking|⇐ Bread & Baking]] | ||
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== Ingredients == | == Ingredients == | ||
: | :100g white almonds | ||
:100g sugar | |||
:20g plain flour | |||
:3 egg whites | |||
:60g caster sugar | |||
:50g almond flakes | |||
:apricot jam or [[Basic Patisserie recipes#abrikozenmoes | abrikozenmoes]] | |||
:150g dark chocolate | |||
== Method == | == Method == | ||
#'''Preheat oven'''. Heat oven to 170℃, preferably using top and bottom heat. | |||
# ''' | #'''Grind almonds''' Put the almonds, sugar and flour in a food processor and grind to powder | ||
# | #'''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. | ||
#'''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. | |||
#'''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. | |||
#'''Filling'''. Spread a little apricot jam on half the biscuits and place the other halves on top to make little cylinders. | |||
#'''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. | |||
<small>''based on'' [https: https:]</small> | <small>''based on'' [https: https:]</small> | ||
Latest revision as of 14:02, 29 March 2026
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
- Preheat oven. Heat oven to 170℃, preferably using top and bottom heat.
- Grind almonds Put the almonds, sugar and flour in a food processor and grind to powder
- 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.
- 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.
- 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.
- Filling. Spread a little apricot jam on half the biscuits and place the other halves on top to make little cylinders.
- 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.
based on [https: https:]
