strays from the traditional bite-sized cakes made in mini muffin tins or special Financier molds. Fearing my temptation to pop a few of the 15 chocolate almond pillows all day long, I decided to make them into 6 ramekin sized desserts instead.
Gluten-Free Chocolate Financiers
by David Lebovitz and Gluten Free Girl
Makes 15 one-inch cookies
6 tablespoons unsalted butter
1 cup almond flour
4 tablespoons Dutch-process unsweetened cocoa powder
1/8 teaspoon salt
3/4 cup powdered sugar
1/3 cup egg whites (approx. two large)
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
Preheat the oven to 400°F. Lightly grease and flour financier molds or mini-muffin tins. Or, in my case, spray 6 ramekins with non-stick spray…be sure to coat sides and bottom or they’ll be hard to remove.
Melt the butter in a small saucepan and set it aside until it reaches room temperature.
Mix the almond flour with the cocoa powder, salt, and powdered sugar. Stir the egg whites and almond and vanilla extract into the almond mixture, then gradually stir in the melted butter until incorporated and smooth. Spoon the batter into the molds, filling them three-quarters full.
Bake the financiers for 10 to 15 minutes, until the cookies are slightly puffed and springy to the touch (15-16 minutes if using 6 ramekins). Remove them from the oven and let cool completely before removing the financiers from the molds.
Once cooled, financiers can be kept in an airtight container at room temperature for up to one week.