Dutch goat's feet biscuits (bokkenpootjes)

Preparation – 30 minutes

Start by making the biscuits/cookies. Degrease the bowl and whisk of the electric mixer; the easiest way to do this is with a few drops of lemon juice and a piece of kitchen paper.

Line a baking tray with baking parchment and preheat the oven to 170 degrees Celsius. Separate the eggs, and beat the egg whites until stiff peaks form. Gradually add the sugar and beat until you have a glossy meringue.

You can check this by rubbing the mixture between your fingers. If it is completely soft and smooth, then it is ready. Carefully fold in the flour and ground almonds.

Stir thoroughly but gently, until the mixture is smooth again, but still as airy as possible. Spoon the meringue into a piping bag. Pipe the biscuits/cookies onto the baking parchment, approximately 2 cm wide and 8 cm long.

Sprinkle almond shavings over the biscuits/cookies. Bake the biscuits/cookies in the preheated oven for around 15 minutes, then turn off the oven and allow the biscuits/cookies to cool in the oven.

Finishing the goat's feet biscuits – 20 minutes

Melt the chocolate in a bain-marie; fill a saucepan with a layer of water and place a snugly-fitting bowl on top. The steam will slowly melt the chocolate.

You can then temper the chocolate, as described in this recipe. This is not absolutely necessary, but it will result in a nice shine on the chocolate.

Beat the butter until fluffy, then stir in the custard. The easiest way to add the filling to the biscuits is with a piping bag, but you could also use a spoon.

Pipe a line of filling in the centre of 1 biscuit and sandwich a second biscuit on top. Don't use too much filling.

It is best to put the melted chocolate in a small, shallow bowl, so that you can easily dip the ends of the goat's feet in it.

Set the goat's feet aside until the chocolate has set, then enjoy!