Comments on: gluten-free chocolate financiers

By: Julia

Julia — Sat, 22 Aug 2009 06:36:26 +0000

I love chocolate and almond and these were super easy to make (with left over egg whites). But I accidentally put in only 1/2 C sugar (instead of 3/4) and the final product is definitely lacking in sweetness particularly since I used the natural cocoa (all I had -instead of dutch processed). So I added semi-sweet chocolate chips to the 2nd batch and they were definitely a lot better but still lacking…..in something. I’ll be making these again coz they are good – just have to experiment a bit more with them (and add the right amount of sugar next time!!). Thanks Deb.

By: Robyn

Robyn — Thu, 02 Jul 2009 16:32:51 +0000

Do you think these could be used as a base for black-bottom cupcakes? (for my cheesecake-loving gluten free friend!)

By: Camille

Camille — Thu, 05 Mar 2009 00:31:41 +0000

wow, these look amazing! i am going to make them AND post a link to them on my website. thanks!!!

By: Karen

Karen — Mon, 02 Feb 2009 15:07:03 +0000

I just made these the other day….they are incredibly delicious and I can’t believe i waited so long to make them (the price of almond flour held me back, but my husband pointed out that I deserved some treats after going gluten free and holding firm in the face of pizza night….). They were very, very good and I plan to make them often.

By: Donna

Donna — Tue, 30 Sep 2008 14:20:35 +0000

“* I made this by pulsing blanched almonds in the food processor until they were reduced to a powder. However, if you can find it in the store, the texture will be less gritty (the best I could do was a cornmeal consistency). Either work.”

I make my own almond flour. In order to get my almonds the consistency of a fine flour, I store them in the refrigerator. Cold, the almonds make a fine powder when ground in a coffee mill. If I want the flour even finer, I freeze it and then give it another round in the coffee mill. Chilling the almonds seems to do the trick.

By: Deseret

Deseret — Tue, 30 Oct 2007 23:05:18 +0000

Mmmm. What a great recipe – thanks for sharing! It’s so hard to find yummy tasting gluten-free food for my son but we’re getting much better at it :)

By: Beth

Beth — Sun, 28 Oct 2007 19:36:04 +0000

Just a warning… if you’re serving these to people with gluten allergies, you shouldn’t “grease and flour” the tins. Unless you’re using a gluten free flour.

By: rebecca

rebecca — Sat, 27 Oct 2007 19:57:12 +0000

i have been wanting to make financiers for a while now. thank you for the inspiring recipe!

By: tiny morsels

tiny morsels — Wed, 24 Oct 2007 21:29:27 +0000

These look beautiful and delicious. And I love that the recipe doesn’t call for sorghum flour or some crazy wheat alternative like that. Recipes that are naturally gluten free are the best. Thanks for posting.

By: Samantha

Samantha — Wed, 24 Oct 2007 18:55:10 +0000

*Update to comment #9*
I bought the book yesterday, it’s fantastic.