The combination of almonds and raspberries is always so good. These Friands do not disappoint and I love
everything about them, from the crunchy edges, to the sweet cake and the tart
punch of the berries. Serve these with
some freshly whipped cream and you will be BFF’s with everyone that tries them. This recipe was taken from the Donna Hay "Modern Classics Book 2", which is a gorgeous book full of amazing recipes and beautiful pictures! I did not have almond meal on hand but I had whole blanched almonds which i whizzed up in my cuisinart. Just be careful when chopping the almonds in a food processor as they release their oils and get gluey if they are left in it for to long.
Friands
4 oz butter
1 cup almond meal
1 2/3 cup icing sugar, sifted
¾ cup all-purpose flour
½ tsp baking powder
5 egg whites
Directions
Preheat oven to 350 degrees F.
Place the butter in a small saucepan over low heat and melt, cooking until
it is a light golden colour.
Combine the almond meal, icing sugar, flour and baking powder together in a
bowl. Add the egg whites and stir to
combine. Add the cooled butter and
stir. Grease your muffin tins and spoon
the mixture in. Sprinkle the berries on
top and bake for 15-20 minutes until lightly browned and until the centre
springs back when lightly touched.
wow, these look amazing :)
Posted by: jessica | January 28, 2010 at 10:28 AM