Dutch Bokkepootjes with Buttercream and Chocolate-Dipped Ends

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Whip egg whites to soft peaks, add sugar gradually, then fold in almond flour and extract.

Ingredients quick view

150 g almond flour

150 g fine sugar

3 egg whites

1 tsp almond extract

Sliced almonds

100 g softened butter

100 g powdered sugar

1 tbsp milk

150 g dark chocolate

Pipe equal lengths so the pairs match.

Cool fully before filling.

Dip both ends for the classic finish.

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