Shona Dey Photography

Chocolate Almond Financiers

| May 7, 2013 | 0 Comments

by Shona Dey

I love these little French treats. They are dense and decadent but not too rich.  Jam packed with almonds, I sometimes make “mini-muffin” sized financiers as a nourishing lunch box treat.

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Preparation time – 15 mins, baking time – 20 mins, makes – 6-8 regular (muffin) size

Ingredients
1 cup ground almond meal
2 tbsp flour (regular or gluten free – I use Quinoa flour).
¾ cup icing sugar
2 tblsp cocoa powder
2 egg whites
100 gms butter melted
½ tsp vanilla essence

Method
Melt 100 gms of butter and set aside to cool slightly. Combine the almond meal, flour, icing sugar and cocoa powder in a bowl. Separate the eggs and whisk the egg whites until lightly frothy. Add the egg whites to the butter and whisk in. Pour the wet ingredients into the dry and mix well. Add the vanilla and mix in quickly.

Spoon the mixture into the prepared muffin tins, filling up to just above halfway. Bake at 180 degrees for approximately 15-20 mins or until a thin knife/skewer inserted in the middle comes out clean. If baking in mini muffin size, fill up to just above three quarters and bake for around 10 mins, or until a skewer inserted in the middle comes out clean.

ShonaThumbnail Shona Dey is a photographer specialising in food and family photography and is a professional member of the New Zealand Guild of Food Writers. Being a foodie at heart, Shona is  passionate about trying new recipes and styling the food so that it looks as good as it tastes!  You can view her gallery of food and family images on her website or Facebook page.

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Category: Food & Drink, Recipes

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