Monday, August 30, 2010

Almond Gems

This recipe was born of necessity. Meaning that the first recipe I tested for a sweet treat did not come out as expected. After my failed attempt, which I will get back to and adjust to correct, I came up with this very simple but absolutely delicious dessert. It is important that when you are making something with only a few ingredients that you use the best quality you can find. Make sure to use pure vanilla and pure almond extracts; it really makes a big difference. These Almond Gems taste like an old fashioned almond cookie from a Chinese restaurant, if you remember those, but I have updated it with a thick, rich drizzle of chocolate ganache on the top. Of course, that is your option because they certainly stand alone without it but it is included in the nutrition information. For me, chocolate makes everything that much better though. I hope you enjoy.

Almond Gems


1 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

2 eggs
2 Tbsp. unsalted butter, melted
1 cup sour cream
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 cup Splenda

butter spray

1/4 cup sliced almonds
2 squares Lindt Extra Dark Chocolate, 87% Cocoa, chopped
2 Tbsp. heavy cream
1/2 tsp. vanilla extract
1/2 tsp. to 1 tsp. Splenda (to taste)

Preheat oven to 375'

Whisk together dry ingredients in a large bowl until well combined. Blend the wet ingredients together in another bowl until well mixed. Add the wet ingredients to the dry and stir well to blend. Lightly coat a 24 cup mini muffin pan with butter spray. Divide the batter equally between all of the compartments. Top each gem with a few pieces of sliced almonds if desired. Bake for 15 to 18 minutes or until golden and an inserted toothpick comes out clean. Cool in pan and then remove to rack until completely cooled.

Prepare the chocolate ganache topping by placing the chocolate and heavy cream in a small bowl. Microwave for about 30 seconds, 10 seconds at a time and then stirring, until the chocolate has melted. Add the vanilla and Splenda and blend until smooth. It will be a bit thick. Drizzle on the tops of the gems with a fork. The chocolate will set up when cooled or after placing gems in refrigerator for about 30 minutes.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 90.3
Total Fat 7.4 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 26.2 mg
Sodium 102.5 mg
Potassium 27.6 mg
Total Carbohydrate 5.4 g
Dietary Fiber 2.0 g
Sugars 0.3 g
Protein 2.6 g

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