Zutaten für Bokke Pootjes
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Zubereitung von Bokke Pootjes
- Preheat oven to 350°F (175°C).
- Cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large egg yolks and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk 2 large egg whites with 1 tablespoon water until frothy.
- Shape the dough into 1 1/2 - 2-inch long fingers with stubby ends. Optionally, shape them into small horseshoe shapes for a charming touch.
- Dip each dough finger into the egg white mixture, ensuring it's evenly coated.
- Roll the egg-washed fingers in 1/2 cup chopped nuts (almonds, pecans, or walnuts work well).
- Bake for 14-16 minutes, or until golden brown.
- Let the cookies cool completely on a wire rack.
- While the cookies cool, melt 6 ounces (170g) of your favorite chocolate using your preferred method (microwave in 15-second intervals, stirring frequently, or a double boiler).
- Once the chocolate is melted and smooth, dip one end of each cooled Bokke Pootje into the chocolate.
- Place the dipped cookies on waxed paper to allow the chocolate to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
19g
Carbs
3g
