How to make gluten free almond and chocolate fingers





For these I used 200 g of almonds and 5 apricot kernels (enough to give the almonds a more distinctive flavour). If you like to know more about apricot kernels click here. I blanched everything in boiling water for a couple of minutes and then I removed the skins.



I placed the blanched almonds (and the blanched apricot kernels) in the food processor with 100 g of icing sugar. I processed the nuts but not into a 'flour', more like into a coarse mixture, like a crumble mixture. I stirred in one egg white (not need to beat it first, these are not amaretti biscuits), and then I shaped the 'fingers' with wet hands. More than baking, these biscuits need to 'dry', so I placed them in the fan oven at 180°C for 5 minutes, then I turned the oven off and let them dry until they were cold.




To finished I melted some dark chocolate (72%) and dipped one side of the biscuits into it. Once the chocolate had set the 'fingers' were ready. Perfect for tea and coffee, and very high in protein! 


Photos and Recipes by Alessandra Zecchini ©


Comments

  1. e anche questa...gran bella ricetta..ti auguro una gran bella domenica, baci, Flavia

    P.S....cioè mi auguro che per te lo sia stata..:D

    ReplyDelete
  2. Infatti qui e' gia' finita ;-). Comunque e' stata bella grazie mille, era la festa di compleanno di mio figlio!

    ReplyDelete

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