Let’s step into Christmas.
I was going to go all guns blazing, but have decided to hold back. Until Friday at the latest. Then we will really go for Christmas and there will be no stopping me.
I hope you are ready.
But for now we shall tread gently amongst the vast array of Christmas goodies. Who knows who we may meet along the way.
Perhaps a plastic reindeer or two.
I love these little guys and I am so happy that it is time for them to finally come out of hibernation. Expect them to make cameo appearances in almost every photo between now and January.
Ew, January, how depressing. Let’s not think about it. Because right now there are Christmas lights and Christmas songs and Christmas decorations and Christmas movies (oh my goodness, the Christmas movies) and all the Christmas things in all the world to think about.
And that makes me very happy.
Welcome December – my most favourite month of the year!
Oh, I suppose I should tell you a little bit about these bite-sized treats. They are like a coconut macaroon, only made with almonds instead. I thought they would level out a bit during baking but they stay in exactly the same position as you put them in. Resulting in a slightly craggy look. Not that that is a bad thing – all the more surface area for powdered sugar snow to cling to. Oh poo! Edible glitter! I was going to put edible glitter in with the powdered sugar so that it sparkled. Next time, next time.
Anyway, if the craggy surface is too much for you to bear then you can try to smooth them out. Personally the craggy look has grown on me. They are like little snow-dusted mountains containing ruby cranberry jewels.
Even is the ‘snow’ doesn’t glitter.
Almond Cranberry Financiers
- 2 egg whites,
- 166g ground almonds
- 2 tbsp sorghum flour
- 66g caster sugar
- 1/8 tsp almond extract
- 50g dried cranberries
- 50g butter, melted and cooled to room temperature.
- Powdered sugar for decoration, optional
- Pre-heat the oven to 190 Celsius / 170 fan / 375 Fahrenheit. Grease a 24-hole mini muffin tin with a little oil or butter.
- Whisk the egg whites until they are fluffy, stopping just before they reach the soft-peak stage.
- Add the ground almonds, sorghum flour and caster sugar. Mix until combined.
- Add the almond extract, cranberries and melted butter and mix well.
- Place heaped teaspoons of the mixture into the mini muffin tin, smoothing the tops down if you like.
- Back for 15 – 18 minutes, until the are golden brown.
- Leave to cool completely in the tin before removing and dusting with powdered sugar.
- Store in an air-tight container.
© The Pink Rose Bakery 2014
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