almonds

Pre-heat oven to 180 degrees Celsius

Whip egg whites together with salt and sugar to stiff peaks, add halfway a teaspoon vanilla extract.

Mix the icing sugar together with the almond meal

Fold the almond/icing sugar mixture with a spatula in the egg whites mixture.

Sift the flour on top and fold it gently into the mixture.

Put the mixture in a piping bag with a round tip.

Pipe the 'bokkenpootjes' shape onto a baking sheet lined with baking paper and decorate them with some shaved almonds

Bake the bokkenpootjes in the preheated oven for about 15 minutes.

Set aside to cool.

➤ To make the custard: Mix custard powder and sugar.

Add a little bit milk and the egg yolk. Mix together.

Bring the leftover milk to a boil in a pan

Add a little bit of hot milk in custard/egg yolk mixture, mix together and then add it all to the pan with hot milk.

Keep your eyes on the pan and keep stirring the mixture till it's boiling again.

Take the pan off the heat right away and pour it out on a cold kitchen bench to cool down a bit.

Then put it in a container and set it in the fridge to cool down completely

➤ To make the buttercream: Beat the butter with icing sugar light and fluffy

Then add the custard and mix till combined

Put the buttercream in a piping bag and pipe on the flat side on of the cookie and press another half against it.

Melt some chocolate and dip both ends into the melted chocolate.

Set aside for the chocolate to harden.