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START by making the cookies. DE-GREASE the bowl of the electric mixer, the easiest way is to add a few droplets of lemon juice on a piece of paper kitchen towel.
ADD parchment paper on top of a baking tray and pre-heat the oven to a temperature of 170 degrees Celsius (340 Fahrenheit). SEPERATE eggs then beat the egg whites stiff.
GRADUALLY add sugar and beat until light and glossy. CHECK by rubbing the egg whites between your fingers, it's ready when it's completely smooth and soft. GENTLY fold flour and ground almonds through the egg whites.
STIR well until smooth and very light. ADD the contents of the bowl into a piping bag. PIPE the mixture into ladyfingers of about 2 cm wide and 8 cm long.
ADD some almonds over the (unbaked) cookies. BAKE the cookies for about 15 minutes in the pre-heated oven. REMOVE from the oven and let cool off while still in the oven.
MELT chocolate au bain marie. FILL up a pan with a small layer of water and place the bowl op top of it. The steam will melt the chocolate slowly.
TEMPER the chocolate afterwards, as described in this recipe, please note that this step is optional but will ensure a prettier result. BEAT butter lightly, then scoop the custard through it.
You can use a piping bag for this, or simply a tablespoon. PIPE a small line of filling in the middle of one cookie, then press the second cookie on top of it. Don't use too much filling, otherwise the contents will spill out very easily!
ADD chocolate into a small narrow bowl for easy dipping. DIP both ends of the bokkenpootjes and set aside to dry. Enjoy this Dutch snack!