Financiers are popping up all over blogs and magazines, so I thought I would jump on the bandwagon. They are like the original 2 bite brownie, but less heavy than brownies. That doesn’t mean they aren’t satisfyingly indulgent – moist in the center and rich in chocolate taste. I thought they would be a great homemade sweet for camping this weekend. These are also gluten-free.
Makes 15-18 one-inch cookies
6 tablespoons unsalted butter
1 cup almond flour*
4 tablespoons unsweetened cocoa powder (Dutch-process or regular)
1/8 teaspoon salt
3/4 cup powdered sugar
1/3 cup egg whites (approx. two large)
1/4 teaspoon almond or vanilla extract
Preheat the oven to 400 degrees F. Lightly grease financier molds or mini-muffin tins. 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 extract into the almond mixture, then gradually stir in the melted butter and incorporate until 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. Remove them from the oven and let cool completely before removing the financiers from the molds.
* You can either find almond flour at a healthfood store, or just pulse some sliced almonds with some of the powdered sugar in a food processor until it is the texture of grits.