Gluten-Free Girl's Chocolate Financiers (and a Snazzy Photo-Shoot by Kim, of Element One Photography!)
Recipe type: Dessert
Cuisine: Gluten-free
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup almond flour (or, grind blanched almond slivers to a powder in a coffee grinder or food processor)
  • 4 tablespoons Dutch-process unsweetened cocoa powder
  • ⅛ teaspoon salt
  • ¾ cup powdered sugar
  • ⅓ cup egg whites (from approximately two large eggs)
  • ⅛ teaspoon almond extract
  • ⅛ teaspoon vanilla extract
  • butter or oil for greasing the mini-muffin tin
  • granulated sugar to coat muffin cups
  • fresh raspberries and additional powdered sugar for topping, if desired
  1. Preheat the oven to 400˚f. Lightly grease the muffin cups with butter or oil. Coat muffin cups with granulated sugar, and tap out the excess.
  2. Whisk the almond flour, cocoa powder, salt and powdered sugar together in a medium bowl. Add the egg whites, vanilla extract, and almond extract, stirring until smooth and combined. Add the melted butter and stir until incorporated.
  3. Spoon the batter into the muffin tins, filling them three-quarters full. Bake for 10 to 15 minutes until slightly puffed and springy to the touch. Allow to cool completely in the pan, before removing. (They can be easily removed from the pan by twisting the top of each financier before pulling from the mold).
  4. Once cooled, financiers can be stored in an air-tight container for up to one week.
  5. These financiers are perfectly delightful as-is, but if you're feeling fancy, they can be dusted with powdered sugar and topped with raspberries.
Recipe by Spoon With Me at