Bokkepootje (Goat leg cookie,Dutch)

May 13, 2012 by

 


This is another cookie from The Netherlands, A great companion with a cup of coffee or tea. Bokkepootje translated means goat leg. If you look at the cookie it actually looks like one. Just use your imagination 🙂 They are crunchy on the outside and soft on the inside.

Ingredients

100 gram egg white
100 gram sugar
100 gram gounded almonds
20 gram all purpose flour
2-1 oz baking squares chocolate
Optional filling for in between the cookies:
200 grams blanched almonds
300 grams sugar
1 tablespoon almond extract
4 tablespoons corn syrup

Instructions

1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you’ve gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.

2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate. 

3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it’s fine powder, when it nearly forms clumps, that’s when you’ve got it right. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

Bokkepootje (Goat leg cookie)

45 minPrep Time

10 minCook Time

55 minTotal Time

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Recipe Image

Ingredients

  • 100 gram egg white
  • 100 gram sugar
  • 100 gram gounded almonds
  • 20 gram all purpose flour
  • 2-1 oz baking squares chocolate
  • Optional filling for in between the cookies
  • 200 grams blanched almonds
  • 300 grams sugar
  • 1 tablespoon almond extract
  • 4 tablespoons corn syrup

Instructions

  1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you've gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.
  2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate.
  3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it's fine powder, when it nearly forms clumps, thatâ??s when youâ??ve got it right. Add the confectionersâ?? sugar and almond extract, then the corn syrup, processing until well-combined.
  4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectionersâ?? sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.
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http://arrisje.com/bokkepootje-goat-leg-cookie/

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 picture*

Recipe Card Bokkepootje

 

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Lady Finger Cookies

Mar 27, 2012 by

Lady finger Cookies are light and sweet sponge cakes roughly shaped like a large finger. They are called savoiardi in Italian (meaning “from Savoy”), or in French biscuits Ă  la cuillère or boudoirs. In the UK they may be called sponge-fingers, trifle sponges or boudoir biscuits. In Persian they are called latifeh . In Dutch, they are called lange vingers, literally translating to “long fingers”. In Germany they are called Löffelbiskuit, which translates to “spoon biscuit”.

Ladyfingers are a principal ingredient in dessert recipes. Today, their more common usage is in trifles, charlottes, and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert.

Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy, and were created to mark the occasion of a visit of the King of France.

Later they were given the name Savoiardi and recognised as an “official” court biscuit. They were particularly appreciated by the young members of the court and offered to visitors as a symbol of the local cuisine.

A flour-free version of the ladyfinger is a popular Passover dessert.

Source of information wikipedia

Ingredients

1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla extract
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Instructions

1. Preheat oven to 350 degrees F (180 C) and line a baking sheets with parchment paper. Separate the egg yolk of the egg white. Beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes, or until the mixture becomes thick and pale yellow. Yes you do need to beat them for at least 5 minutes. Add in the vanilla extract. When you raise the beaters the batter should fall back into the bowl in a slow ribbon.

2. In a clean bowl, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Sift the cake flour over the egg batter but do not fold in. Then add the whipped whites into the egg yolk and flour mixture. Don’t over mix it.

3. Put the batter to the pastry bag, pipe the batter into 3 inch (7.5 cm) long ladyfingers. Place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.


Yields 30

Lady Finger Cookies

30 minPrep Time

10 minCook Time

40 minTotal Time

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Recipe Image

Ingredients

  • 1/2 cup (65 grams) cake flour, sifted
  • 3 large egg yolks, room temperature
  • 2 tablespoons (25 grams) granulated white sugar, divided
  • 1/2 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons (36 grams) granulated white sugar
  • Powdered (icing or confectioners) sugar for dusting the tops of the cookies

Instructions

  1. Preheat oven to 350 degrees F (180 C) and line a baking sheets with parchment paper. Separate the egg yolk of the egg white. Beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes, or until the mixture becomes thick and pale yellow. Yes you do need to beat them for at least 5 minutes. Add in the vanilla extract. When you raise the beaters the batter should fall back into the bowl in a slow ribbon.
  2. In a clean bowl, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Sift the cake flour over the egg batter but do not fold in. Then add the whipped whites into the egg yolk and flour mixture. Don't over mix it.
  3. Put the batter to the pastry bag, pipe the batter into 3 inch (7.5 cm) long ladyfingers. Place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
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http://arrisje.com/lady-finger-cookies/

 

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Gevulde Koeken (Almond Paste Cookie,Dutch)

Jan 8, 2012 by

A gevulde koek is an almond cookie made of dough and butter with a sweet filling. Almond paste is the most common filler. An almond cookie with a diameter of about 10 cm, a half almond on top. The top of the cake is shiny brown, an effect that is achieved through to cover the dough with beaten egg. It is a typical Dutch bakery item. The cookie is eaten with coffee, tea and hot chocolate.

The cheaper versions ( the one you mostly buy in the supermarket) are not always filled with almond paste, many of them filled with beans instead of almond paste.

Rondo (also called Amsterdammertje) and a canoe have the same ingredients as an almond cookie, but baked in a mold. Rondo is a round and an elongated canoe.

Ingredients For the almond paste:
125 grams of blanched almonds
125 grams sugar
1 egg
1/8 tsp lemon peelFor the cookie dough:
300 grams of flour
200 grams cold butter, cut into cubes
150 grams sugar
200 grams almond paste ( the almond paste you just made)
1 egg
12 almond halves to put on top of the cookies

Instructions

Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.

To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.

Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your counter top.

Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.

*Click on this picture below, save it to your computer and print it as a 6Ă—4 picture*

Gevulde Koeken (Almond Paste Cookie,Dutch)

1 hrPrep Time

25 minCook Time

1 hr, 25 Total Time

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Recipe Image

Ingredients

    For the almond paste:
  • 125 grams of blanched almonds
  • 125 grams sugar
  • 1 egg
  • 1/8 tsp lemon peel
  • For the cookie dough:
  • 300 grams of flour
  • 200 grams cold butter, cut into cubes
  • 150 grams sugar
  • 200 grams almond paste ( the almond paste you just made)
  • 1 egg
  • 12 almond halves to put on top

Instructions

  1. Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.
  2. To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.
  3. Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your counter top.
  4. Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.
Cuisine: Dutch | Recipe Type: Cookies
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http://arrisje.com/gevulde-koeken-almond-paste-cookie/

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