Comments on: gluten-free chocolate financiers http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Michelle http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-1538593 Michelle Mon, 30 Jan 2012 01:41:33 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-1538593 Absolutely delicious! I was diagnosed with Celiac Disease 2 years ago. It has been a challenge to find tasty treats. Thank you, thank you, thank you!! <a href="http://momsfreeadvice.com" rel="nofollow">Michelle</a> Absolutely delicious! I was diagnosed with Celiac Disease 2 years ago. It has been a challenge to find tasty treats. Thank you, thank you, thank you!!
Michelle

]]> By: Annabe http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-1356506 Annabe Mon, 26 Dec 2011 15:57:47 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-1356506 Love your blog & photos. Made this yummy financiers for my gluten free friends. They loved them. I also tried adding sliced almonds & unsweetened coconuts to this recipe. Thank you for sharing your recpies. annabe Love your blog & photos. Made this yummy financiers for my gluten free friends. They loved them. I also tried adding sliced almonds & unsweetened coconuts to this recipe. Thank you for sharing your recpies.

annabe

]]> By: Rochelle Eissenstat http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-1008619 Rochelle Eissenstat Tue, 18 Oct 2011 19:25:53 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-1008619 Last comment: Keep your nuts, esp'ly ground, refrigerated or frozen! And pay attention to the dates on the packages. Nuts can deteriorate quickly. Last comment: Keep your nuts, esp’ly ground, refrigerated or frozen! And pay attention to the dates on the packages. Nuts can deteriorate quickly.

]]> By: Rochelle Eissenstat http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-1008614 Rochelle Eissenstat Tue, 18 Oct 2011 19:21:23 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-1008614 Almost forgot to mention resources for pulverized nuts: these happen to be common ingredients in 2 groups: [1] European baking, esp'ly Scandinavian, former AustroHungarian empire countries [2] Passover baking So look for pulverized almonds, hazel nuts, pecans, and walnuts in kosher stores [especially in neighborhoods in Brooklyn like Boro Parfrom a month before Passover or in stores in Manhattan that supply mittelEuropean products. Bakers suppliers also should be a good resource with bulk amounts. You may find almond flour that is white or brown if ground with the husks. Also, if you are grinding your own nuts, you can toast them first, with or without the husk, and then grind them for a more intense flavor. You can try out how the different nut flour flavors and other qualities would work in the financier or other recipes! Walnut flour tends to be moister than almond for example. Almost forgot to mention resources for pulverized nuts: these happen to be common ingredients in 2 groups:
[1] European baking, esp’ly Scandinavian, former AustroHungarian empire countries
[2] Passover baking
So look for pulverized almonds, hazel nuts, pecans, and walnuts in kosher stores [especially in neighborhoods in Brooklyn like Boro Parfrom a month before Passover or in stores in Manhattan that supply mittelEuropean products. Bakers suppliers also should be a good resource with bulk amounts.
You may find almond flour that is white or brown if ground with the husks. Also, if you are grinding your own nuts, you can toast them first, with or without the husk, and then grind them for a more intense flavor. You can try out how the different nut flour flavors and other qualities would work in the financier or other recipes! Walnut flour tends to be moister than almond for example.

]]> By: Liz http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-900505 Liz Wed, 07 Sep 2011 23:32:46 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-900505 Trader Joe's sells a pound of almond meal for either $3.99 or $4.99. The beauty of having a pound of that stuff around is that you can make some delicious gluten-free pancakes for breakfast with just an egg and a couple of bananas to mash up with the almond meal. Trader Joe’s sells a pound of almond meal for either $3.99 or $4.99. The beauty of having a pound of that stuff around is that you can make some delicious gluten-free pancakes for breakfast with just an egg and a couple of bananas to mash up with the almond meal.

]]> By: Christy http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-781317 Christy Wed, 13 Jul 2011 15:57:51 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-781317 Hi - I recently stumbled upon this goldmine of wonderful recipes and have enjoyed several samplings from your website in the past week. Thank you! Did you know that it is fairly simple to blanch almonds at home? Simply pour boiling water over the almonds, let them soak for about 30 minutes, then drain the water and "pop" the skins off by squeezing the almonds. It makes this recipe more time-consuming, but I had a surplus of almonds from another recipe and wanted to use them while they were still fresh. For this recipe, after popping the skins off, I then patted them dry, spread them out in a pan, and put them in a 200-degree oven for about an hour so that they would grind up nicely in the food processor. The home-blanched almonds are much softer, and I worried that processing them would turn them into paste so I followed the advice of comment #3 and pulsed the almonds with the powdered sugar, as well as comment #40 and chilled the almonds first. I had no trouble with it and have made this recipe three times now in the past week with excellent results! Yum! Thanks again!! Hi – I recently stumbled upon this goldmine of wonderful recipes and have enjoyed several samplings from your website in the past week. Thank you!

Did you know that it is fairly simple to blanch almonds at home? Simply pour boiling water over the almonds, let them soak for about 30 minutes, then drain the water and “pop” the skins off by squeezing the almonds. It makes this recipe more time-consuming, but I had a surplus of almonds from another recipe and wanted to use them while they were still fresh. For this recipe, after popping the skins off, I then patted them dry, spread them out in a pan, and put them in a 200-degree oven for about an hour so that they would grind up nicely in the food processor.

The home-blanched almonds are much softer, and I worried that processing them would turn them into paste so I followed the advice of comment #3 and pulsed the almonds with the powdered sugar, as well as comment #40 and chilled the almonds first. I had no trouble with it and have made this recipe three times now in the past week with excellent results! Yum!

Thanks again!!

]]> By: GA http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-598570 GA Fri, 11 Mar 2011 20:45:17 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-598570 These are so tasty, I will defintely make these again. These are so tasty, I will defintely make these again.

]]> By: Ami http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-593960 Ami Tue, 01 Mar 2011 18:14:03 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-593960 I am so thankful for this! I have celiacs and I LOVEE your website. I make my husband something from it once a week. I have baked no less than 15 of your fabulous recipes, and chewed, and then spit out *gasp*, no less than 15 as well. I am so happy to have something to make that wont end up in my sink! P.S. my husbands favorite is your peanut butter cookies! I am so thankful for this! I have celiacs and I LOVEE your website. I make my husband something from it once a week. I have baked no less than 15 of your fabulous recipes, and chewed, and then spit out *gasp*, no less than 15 as well. I am so happy to have something to make that wont end up in my sink!

P.S. my husbands favorite is your peanut butter cookies!

]]> By: Lorna Sore http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-537307 Lorna Sore Sat, 08 Jan 2011 22:11:14 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-537307 I just made this -- I didn't have the financier molds or mini-muffin tins so I poured the batter into a 9.5 inch tart pan (that I buttered first) and it came out great! I baked it for about 18 minutes. Then I popped it out and it is really cute -- a huge flat cookie -- and tastes wonderful. Oh, and I didn't have almond extract so I used a very generous 1/4 teaspoon of almond paste (whisked into the egg whites). Served with Häagen-Dazs vanilla swiss almond ice cream. I just made this — I didn’t have the financier molds or mini-muffin tins so I poured the batter into a 9.5 inch tart pan (that I buttered first) and it came out great! I baked it for about 18 minutes. Then I popped it out and it is really cute — a huge flat cookie — and tastes wonderful.

Oh, and I didn’t have almond extract so I used a very generous 1/4 teaspoon of almond paste (whisked into the egg whites). Served with Häagen-Dazs vanilla swiss almond ice cream.

]]> By: britt http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-488120 britt Wed, 15 Dec 2010 06:26:58 +0000 http://smittenkitchen.com/2007/10/gluten-free-chocolate-financiers/#comment-488120 Holy yum. If I hadn't made these to take to a Holiday Party I would have eaten the entire batch! They are sooooo freakkin good. I used Valrhona cocoa powder & am certain that it made all the difference. Like another reviewer I used almond meal that still had the skin & you could tell it was there but I wasn't bothered by it personally. Next time if I'm making it as a gift I'll make sure to buy blanched almond meal. Thanks Deb! You continue to be my go-to source for all of my culinary needs (: Holy yum. If I hadn’t made these to take to a Holiday Party I would have eaten the entire batch! They are sooooo freakkin good. I used Valrhona cocoa powder & am certain that it made all the difference. Like another reviewer I used almond meal that still had the skin & you could tell it was there but I wasn’t bothered by it personally. Next time if I’m making it as a gift I’ll make sure to buy blanched almond meal.

Thanks Deb! You continue to be my go-to source for all of my culinary needs (:

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