Total Time
Prep 10 mins
Cook 14 mins

This is a traditional Dutch recipe. These are essentially Lady Fingers dipped in chocolate. My mom used to make these when I was little. I loved to watch her dip them in the chocolate.

Ingredients Nutrition

  • 1 cup butter
  • 12 cup sugar
  • 2 eggs, separated
  • 2 teaspoons vanilla
  • 2 teaspoons water
  • 2 cups flour
  • 1 14-1 12 cups almonds, chopped or 1 14-1 12 cups almonds, shaved
  • 2 -3 ounces semi-sweet chocolate baking squares


  1. Preheat oven to 350°F.
  2. Cream butter and sugar together.
  3. Add egg yolks and vanilla. Beat until smooth.
  4. To egg whites in a shallow bowl, add water and beat with a fork.
  5. Shape dough into 1 1/2 - 2-inch long fingers with stubby ends. My Mom used to make them into little horseshoe shapes after she shaped them into the fingers. It gave them a neat appearance.
  6. Drop into egg whites.
  7. Roll in nuts.
  8. Bake for 14 - 16 minutes.
  9. Cool.
  10. While the cookies cool, melt the chocolate squares using whichever method you prefer. I usually use the microwave and stir every 15 seconds. You could melt it with a double boiler if you wish.
  11. Dip ends in melted chocolate.
  12. Set on waxed paper to allow chocolate to set up.


Most Helpful

I followed PanNan's advice and did not shape them (got a bit chicken!!)But had not trouble making these, unfortunately did not get to taste these as I was called away for a few days, but after a nod a wink and a thumbs up (no talking of course)from the 19 yr old son, I know he was impressed, and the rest of the family asked if I could make them again....all that work and not even a taste, but they got a thumbs up here!!!

Tisme June 02, 2006

I just want to put some info about Bokkepootjes here. Traditionally you wouldn't shape them in horseshoes, and only dip one end in the chocolate. Bokkepootje means Goat leg in dutch, I hope you see the ressemblance.

Maïté G. May 31, 2006

I made these cookies for Photoswap #5. It was a walk down memory lane - I haven't had these since my childhood, and they tasted as good as I remember them. The recipe didn't mention when to add the flour to the dough, but I added it after step 3. I divided the dough to make exactly 36 cookies, and made half of them into horseshoe shapes. Unfortunately, theese had a tendency to break at the bend on top (when handling after baking), so I probably won't do that again, although I prefer the look of them that way. It took 4 squares of chocolate to coat both ends of the cookies rather sparingly. Thanks so much for sharing this recipe on Zaar, and I'm glad I chose this recipe for the swap.

PanNan January 29, 2006

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