After my first foray into gluten free baking with these coconut flour blueberry muffins, I have been curious to try more recipes with coconut flour, ground maize and nut flours. Being partial to almonds, I thought it was a good chance to test Smitten Kitchen’s chocolate financiers with my last bag of poudre d’amandes. While you can always go through the tedious process of blanching and grinding raw almonds, I find it easier to stock on 200g bags of Maitre Prunille’s powdered almonds though they might not be 100% gluten free. I have a good mind to swap some of the almond for hazelnuts next time I bake these along with a bit of Nutella in the centre to make them taste like Ferrero Rochers.

GLUTEN FREE CHOCOLATE FINANCIERS

Ingredients:

6 tablespoons unsalted butter

1 cup almond flour or meal

4 tablespoons cocoa powder

1/8 teaspoon kitchen salt

3/4 cup powdered sugar

1/3 cup or 2 egg whites

1/4 teaspoon almond extract

Method:

  • Preheat the oven to 400°F. Lightly grease and flour 15 financier molds or mini-muffin tins.
  • Melt the unsalted butter in a small saucepan and set aside till it reaches room temperature.

  • Mix the almond flour with the cocoa powder, salt, and powdered sugar. Stir the egg whites.
  • Then stir in the almond extract, and gradually stir in the melted butter until incorporated.

  • Spoon the batter into the molds, filling them three-quarters full. Bake for 10 to 15 minutes.
  • They should be slightly puffed and springy to the touch when done. Remove from the oven.

  • Cool completely before removing the financiers from molds. Makes 15 one-inch financiers.
  • The financiers can be kept in an airtight container at room temperature for up to one week.

Gluten Free Chocolate Financiers