Tuesday, April 3, 2012

Chocolate Financiers - Gluten free and Passover friendly!

I have started and abandoned at least three posts over the past couple weeks. Inevitably - life: school, work, friends, errands, laundry - gets in the way. And now - now it's almost Passover! As the four hours I spent cleaning yesterday can attest, the yearly tradition of removing any products with flour from your home - and baked goods! - is almost here. So while I have tons more flour-packed goodies to share with you, the next couple weeks Baking and Mistaking is going gluten free! And there's no better place to start than these delicious chocolate financiers. 

My friends and family tend to be my unwitting taste testers, which is usually a pretty sweet gig. (Pun intended). Of course, when I use them to test Passover recipes weeks before the holiday begins, they're not always as appreciative. Except when I don't tell them what they're eating. And then they chow down as usual. 

Financiers are a fancy French name for a moist, almond-flavored teacake. And this chocolate-packed version passed the ultimate test: It doesn't taste like Passover! They're ooey, gooey, chocolatey, and yes, perhaps a little denser than during the year - but ultimately totally delicous.
Plus - even better for the time consuming, complicated holiday, they're super easy. Mix everything together in one bowl, bake up in greased tins and enjoy! Then wash up one bowl and spoon. Done. 

Of course, I don't expect everyone to have a mini-muffin tin (for Passover or year-round). Although I do think the bitesized version of these rich treats is ideal, you can make them in a larger muffin-tin, and adjust the baking time. 

Tip of the Day: The consistency of store bought ground almonds and almond flour and grinding almonds at home will always be different. If you want a much finer consistency, buy almond flour made from blanched almonds, sift your store bought ground almonds or grind your own almonds together with the powdered sugar.

Recipe: (adapted from Smitten Kitchen)
Makes about 20 mini-muffins or about 6-7 normal sized ones

1 cup ground almonds
1/4 cup cocoa powder
1/4 teaspoon salt
3/4 cup powdered sugar
2 large egg whites
1 teaspoon vanilla
6 tablespoons vegetable or canola oil

Whisk together the almonds, cocoa, salt and powdered sugar until evenly dispersed. 
Add in the egg whites and vanilla and mix well, then add the oil and whisk until smooth. 
Divide the dough up between greased mini-muffin or muffin tins. Bake on 400 F for  10 to 12 minutes for mini-muffin, 14-18 for regular ones, checking every few minutes past the 8 minute mark. Financiers are done when they spring back when lightly pressed on top. Let cool in the pans completely then remove and store in a tightly sealed container for up to a week.


  1. These look super good- especially for a Passover recipe!

  2. Thanks Amy! Stay tuned for more Passover treats!
    -Amy (I sound like I'm talking to myself, don't I)