7oz dark chocolate = 1 cup
1 stick butter = 8 tablespoons
1/2 cup slivered almonds
1 box gluten free cookies, preferably shortbread
1 cup powdered sugar + 2 tablespoons for the presentation
Let the chocolate melt with a few drops of water for 1 minute in the microwave.
Add the butter for another 30 seconds.
Mix well. If necessary, add a few more seconds in the microwave.
Add the almonds, cookies broken into small pieces and sugar.
Mix delicately with a fork or spoon.
Put this mixture on a long piece of plastic wrap. Shape like a salami, folding the plastic tightly around. You could also make two small ones.
Keep in the fridge for at least 3 hours or overnight.
Remove the plastic film and dust with the remaining sugar.
Keep at room temperature for one hour, so it’s easier to slice.
You can replace the almonds with hazelnuts halved, peanuts or mini marshmallows.
Bon appétit !
Financiers (pronounced fee-nahng-syehr) are French tea cakes with a soft and moist texture. You can bake them in individual tart pans (molds) or muffin tins.
Ingredients for 5 large muffins:
1 stick unsalted butter, or 1 stick salted butter and skip the salt
1/4 cup gluten free flour
1/2 cup ground almonds (I use almond meal)
1/2 cup confectioner (powdered or icing) sugar
1/8 teaspoon salt
2 large egg whites, lightly beaten
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
Melt the butter in a small pan over medium heat. Butter the molds with a pastry brush or some paper towel.
In a large bowl whisk together the flour, ground almonds, sugar, and salt. Make a well in the center and add the lightly beaten egg whites, vanilla, and butter. Fill each mold almost to the rim and bake for about 20 minutes (less for smaller ones) until the cookies have become golden brown around the edges and are springy to the touch.
Excellent eaten warm from the oven, but can be covered and stored for a few days at room temperature or in the refrigerator. You can also enjoy them with jam, chocolate sauce, ice cream or a fruit salad.
Bon appetit !