Friands are one of my favourite little treats – I love the lightness and texture that comes from the almond meal and egg white and that there are so many possible flavour combinations. I went through a bit of a friand phase a while back, and played around a bit with the recipe – and this is the best combination of ingredients I’ve found. Come up with your own varieties – they’ll be sure to impress!
180g butter, melted and cooled
100g almond meal
50g plain flour
1 ½ cups icing sugar
6 egg whites
¾ cup frozen blueberries
Preheat oven to 160 degrees Celsius.
Sift almond meal, flour and icing sugar into a bowl. Stir to combine, then make a well in the centre.
Lightly beat egg whites (with an electric mixer or whisk) then beat lightly into the dry ingredients. Add butter and stir to combine.
Spoon out into a 12-hole friand pan and sprinkle blueberries on top.
Bake on the third shelf from the top for 20-25 minutes. Stand in pan for 5 minutes, then cool on a wire rack.
White chocolate and raspberry: Reduce butter quantity to 100g, and combine with 100g melted white chocolate. Use raspberries instead of blueberries.
Lemon and coconut: Add 2 teaspoons of lemon zest and ½ cup coconut to the dry ingredients. Add 2 tablespoons of lemon juice to the wet ingredients.
Dark chocolate and hazelnut: use hazelnut meal instead of almond meal; reduce butter quantity to 100g and combine with 100g of melted dark chocolate.
Apple and cinnamon: top each friand with peeled, sliced apple and sprinkle with cinnamon & sugar.
Gluten-free & dairy-free orange & poppy seed: replace butter with Nuttelex and flour for gluten-free flour. Add 1 tablespoon of orange rind and 1 tablespoon poppyseeds to the dry ingredients, and a squeeze of orange juice to the wet mixture. Top with a teaspoon of icing (1 cup icing sugar and a squeeze of orange juice), a small orange segment and a sprinkle of poppyseeds.