I only quite recently added a friand pan to my stash of cooking equipment, which is quite strange, since I do love to cook muffins and other small-sized treats. Friands are such a wonderful option when you have gluten-intolerant guests, or if you want to appear a little fancy. They do require slightly fancier ingredients than your usual cakes or muffins, namely almond meal, icing sugar and eggwhites. But they are ridiculously easy and delightfully yummy.
I whipped up a batch for my in-laws on the weekend. When I went to make them, I found I’d run out of almond meal so I did a quick search for hazelnut friands as I had plenty of hazelnut meal. This recipe was one of the first to pop up, and I think it will be my new go-to friand recipe as it was delicious.
Hazelnut and raspberry friands
- 1 1/2 cups (185g) icing sugar mixture
- 1 cup (100g) hazelnut meal
- 1/2 cup (75g) plain flour (I substituted gluten free flour)
- 180g butter, melted
- 6 eggwhites
- 100g frozen raspberries
- Icing sugar, to dust
- Preheat oven to 180°C. Grease a 12 hole friand tray.
- Combine the icing sugar, hazelnut meal and flour in a large bowl. Add the butter and eggwhites and stir to combine. Add half the raspberries and stir to combine.
- Pour the friand mixture evenly among the prepared pans. Sprinkle the remaining raspberries over each friand. Bake in preheated oven for 10-12 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar to serve.