Name: Gluten-Free Bokkenpootjes recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: european
Ingredients: 3 egg whites large; 160 g caster sugar; 100 g almond meal; 20 g cornflour sifted; 1 lemon rind grated; 50 g flaked almonds; 1/2 cup apricot jam; 150 g dark chocolate

by motheryak Last updated on 07/09/2019

This is a gluten free version of an old Dutch classic. It is pronounced bocker pooches! - motheryak

Ingredients

3 egg whites large
160 g caster sugar
100 g almond meal
20 g cornflour sifted
1 lemon rind grated
50 g flaked almonds
1/2 cup apricot jam
150 g dark chocolate

Method

Step 1

Preheat oven to 160C (fan forced).
Step 2

Whisk the egg whites until stiff and without stopping the mixer, add 60 g of the caster sugar one tablespoon at a time. Beat well after each addition.
Step 3

Mix together the almond meal, remaining caster sugar, grated lemon rind and cornflour, and carefully fold into the egg white.
Step 4

Pipe the mixture onto a baking paper lined tray in lengths of 6-7cm.
Step 5

Bake for 15-20 minutes. Biscuits should be a very pale straw in colour.
Step 6

Cool on wire rack.
Step 7

Warm the jam and spread over the flat side of one biscuit. Gently press biscuits together. Continue until all biscuits are assembled.
Step 8

Melt the chocolate and dip the ends of the biscuits approximately 2 cm into the melted chocolate. Sprinkle the flaked almonds onto one end of the chocolate.

Recipe Notes

from Australia’s Best Recipes team

For ease of getting the chocolate to set, I dip one end first and let it set by hanging the chocolate end over the side of the cooling rack. When you can handle the biscuit again, dip the other end and sprinkle the flaked almonds onto it and again let it set by hanging over the end of the cooling rack. If you don’t want to sandwich them, you can omit the jam and just dip half of each single biscuits in chocolate.