Yesterday we were out most of the day. Everywhere I turned there was chocolate, hearts and sweet red/pink gifts. To my surprise there were even Easter decorations. I’m OK with both Valentine’s and St. Patrick decorations in the same time, but Easter, well, I think it’s a little too early. Now that I take a moment I actually remember Halloween and Christmas decorations in the same time. I guess it’s just me that doesn’t get it.
Anyhow, there’s plenty of time to talk about St Patrick (I’m not close to being Irish but love the green) and Easter.
Let’s talk chocolate!
Remember my friend Tabitha I made the chocolate chip cookies for? Guess what? We meet again! I also found out other moms in my circle are going gluten free. That’s good news, right?
More gluten free cookies coming out of my oven!
Now I have to find someone who loves cake. A lot of cake.
They idea of these cookies came from a walnut cookie recipe I had, but made a couple of substitutions to have them gluten free.
The original recipe was :
1 1/2 cups all-purpose flourI knew I had to get rid of the wheat flour and egg yolk.
That was a starting point. I kept my fingers crossed and start measuring the ingredients and chopping the butter which I forgot to take out of the fridge and was no where close to being soft.
After deciding on the almond flour I thought it’s better to use finely chopped almonds instead of ground walnuts. Making it an almond cookie and not an almond walnut cookie 😛
Having chocolate on my mind I added some cocoa powder to the cookie dough.
The egg yolk was substituted with one egg white.
The cookies turned out better than the original recipe and they were so soft, rich and chocolatey. I was so happy with the way they turned out.
After baking and letting them cool completely you can either leave them plain, cover completely in chocolate (like I did) or just drizzle some chocolate on top. Totally your decision.
Want more chocolate? Why not join the #chocolatelove fun by linking up any chocolate recipe from the month of Februrary 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove :).
- 10 tbsp small diced butter
- 1/2 cup sugar
- 1 egg white
- few drops vanilla extract
- 1 cup finely chopped almonds
- 1/2 cup (40 gr) cocoa powder
- 1 1/4 cup (150 gr) almond flour
- pinch of salt
- Cream the butter and sugar until light and fluffy.
- Add the egg white and vanilla extract. In a separate bowl mix the almond flour, chopped almonds, cocoa powder and salt.
- Add them to the wet ingredients and mix well.
- Shape the dough into a ball, cover in plastic wrap and let it cool in the fridge for a couple of hours (I kept mine 4 hours) or overnight.
- When the dough is chilled heat the oven to 325F.
- Take small pieces of dough, shape them into small balls and place them on cookie sheets.
- Bake in preheated oven for about 15-17 minutes.
Sending love your way,