so, back to baking and it looks like almond flour will be my new best friend. though, i do doubt that i’ll ever be able to give up butter. i saw a nice looking gluten free shortbread on the king arthur flour website and decided to see what variations i could make. i figured i’d start with an chocolate almond shortbread cookie and have my cookies and cut my carbs, as well. it’s a really simple dough and comes together quickly. i think the raw dough will freeze well and come in handy for last minute entertaining. i plan to just freeze the dough balls in doubled freezer bags.
last week, i discovered that there exists, in the world, mini marshmallow bits exactly like the kind that you find in breakfast cereal, but without the cereal! they come in flavors like vanilla, chocolate, strawberry and peppermint. i became obsessed and tracked them down on line.
i bought chocolate and vanilla. Continue reading
i had to scramble to put together something sweet for cocktails later. chocolate financiers seemed like a perfect dessert with raspberries, whipped cream and a nice chilled cava. the best thing is that financiers are mostly gluten free, anyway. they require only about a tablespoon of flour for structure, i used Cup4Cup but sweet rice flour or most any rice flour based blend will work and the batter is very forgiving, so long as you chill it thoroughly before baking. the french call this “le choc thermique”.
in gluten free baking, it allows the flours to fully absorb the liquid and gives a nicer less grainy texture. i’m afraid that, i’m going to eat all the financiers before my guests arrive.