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Dutch Bokkenpootjes - Goat's Feet

"Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate."

By allrecipes · From Open Recipes · 10 ingredients
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Why it works: Cinnamon and vanilla match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 5,287 recipes mention both. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

The recipe

2 dozen cookies
Prep40 min
Cook15 min

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Almond Meringue Cookies
  • Buttercream Filling

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.

  2. Beat the egg whites until foamy, then gradually add the white sugar and beat until stiff, glossy peaks form.

  3. Fold in the almond meal, ground cinnamon, lemon zest and vanilla extract until a thick, sticky dough forms.

  4. Spoon the dough into a piping bag and pipe small pairs of curved, cloven-hoof shapes about 2 inches (5 cm) long onto the prepared sheets, leaving space between them.

  5. Bake for 15 minutes, until the cookies are firm to the touch and lightly colored. Let them cool completely on the sheets.

  6. Place the chopped bittersweet chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until melted, then let it cool slightly.

  7. Beat the butter until creamy, then add the sifted confectioners' sugar and vanilla extract and beat until smooth.

  8. Beat the melted chocolate into the buttercream until smooth and spreadable.

  9. Spread or pipe the buttercream onto the flat side of half the cookies, then sandwich with the remaining cookies and let the filling set before serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cinnamon + vanillatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Vanilla + chocolatetop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together10,018 recipes

    Shared aroma: sotolon (curry, maple).

  3. Almond + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Sugar + vanillatop 3% of all pairs
    Aroma overlaplow
    Mentioned together35,031 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Almond + chocolatetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Sugar and vanilla share little aroma chemistry, yet 35,031 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (egg, sugar, almond, cinnamon, vanilla, butter, chocolate):

  1. Figbetter flavor fit
  2. Coconutbetter flavor fit
  3. Raspberrybetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against egg, sugar, almond, cinnamon, vanilla, butter, chocolate. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).