My friend, who is on gluten free diet, shared with me this recipe. These little muffins were so delicious, so light and moist that they become one of my very favorite desserts, even though I am not on gluten free diet. But what I love most of all – when you bake them, your whole house fills with delicious aroma of chocolate and almonds!
1 Cup almond flour
6 Tbs butter
3/4 Cup powdered sugar
2 egg whites (from large eggs)
4 Tbs unsweetened cocoa powder
1/8 tsp salt
1/4 tsp almond extract
5. Lightly grease with butter a mini-muffin pan.
6. Spoon the batter into the tins, filling them 3/4 full (should make 15 – 17 pieces).
7. Bake 8-12 minutes depending on your oven. Financiers should be springy to the touch and slightly puffy.
8. Sprinkle with powdered sugar.