Gluten-Free Almond Chocolate Pastry
Indulge in the sweet sophistication of this Gluten-Free Almond Chocolate Pastry recipe—a delightful treat that combines tender, buttery pastry with rich, gooey chocolate filling and the nutty crunch of sliced almonds. Crafted with gluten-free all-purpose flour and almond flour, this recipe is perfect for those seeking a gluten-free dessert that doesn’t compromise on flavor or texture. The addition of xanthan gum ensures a perfectly pliable dough, while the almond extract enhances the pastry’s nutty aroma. Each puff pastry is carefully folded to encase a silky chocolate center, then brushed with egg wash for a golden finish and topped with almonds for a satisfying crunch. Ready in under an hour, these pastries are perfect for a sophisticated brunch, tea-time indulgence, or even as a decadent snack. Treat yourself to this gluten-free masterpiece that’s sure to impress!
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 100 grams Almond flour
- 1 teaspoon Xanthan gum
- 50 grams Granulated sugar
- 115 grams Unsalted butter, cold and cubed
- 1 Egg yolk
- 2 tablespoons Cold water
- 120 grams Semi-sweet chocolate chips
- 0.5 teaspoon Almond extract
- 30 grams Sliced almonds
- 1 whole Egg wash (1 egg + 1 tablespoon water)
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, xanthan gum, and granulated sugar.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingertips to cut it into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and cold water. Add the liquid to the flour and butter mixture, stirring just until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 15 minutes to firm up.
While the dough is chilling, melt the semi-sweet chocolate chips in a heatproof bowl over simmering water or in the microwave in short bursts. Stir in the almond extract once melted, and set aside to cool slightly.
Roll out the chilled pastry dough between two sheets of parchment paper until it is about 1/4 inch thick. Cut the dough into rectangles about 3 inches by 4 inches.
Spread a thin layer of the melted chocolate mixture in the center of each rectangle, leaving a small border around the edges.
Fold the rectangles over to encase the chocolate, pressing the edges to seal tightly.
Place the pastries on the prepared baking sheet. Brush the tops with the egg wash and sprinkle with sliced almonds.
Bake in the preheated oven for 20-25 minutes, until the pastries are golden brown.
Remove from the oven and cool for a few minutes before serving. Enjoy your gluten-free almond chocolate pastries warm or at room temperature!
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 119.9 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 395 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
