Ingredients and Recipe for Chocolate Dipped Toasted Almond-Coconut Financiers
1 cup, 2 sticks- unsalted butter, melted and slightly cooled
1 cup sweetened shredded coconut
1 cup toasted almond flour, or plain almond flour
4 tablespoons all-purpose flour
1/4 teaspoon sea salt
4 large egg whites
1/2 teaspoon almond extract
6 ounces bittersweet chocolate, chopped
2 teaspoons canola oil
Heat the oven to 350F.
Spray the mini muffin pan with baking spray.
Spread out the coconut on a baking sheet (along with the plain almond flour, if you need to toast plain almond flour) and toast until lightly browned, about 8-10 minutes. Place in a large bowl and cool.
Rub the coconut and almond flour together with your finger tips to break down and combine.
Add the sugar, flour and salt, whisk to combine.
Whisk in the egg whites and almond extract, then stir in the melted butter.
Using a small cookie scoop divide the financier batter evenly between the sprayed mini muffin cups.
Smooth the tops by gently tapping the muffin tin on the counter.
Bake 18-20 minutes, or until lightly browned on edges and/or when gently pressed with finger on top, they spring back. Remove from oven and cool for a few minutes.
Use an offset spatula to gently pop the financiers out of the muffin tins, place on racks and cool completely.
Melt the chocolate with the oil in a double boiler over a low heat, stirring with a spatula until smooth.
Dip half the financier in the chocolate and on platter to set.
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