Raspberry Friands Food

RASPBERRY AND PISTACHIO FRIANDS

Steps:

• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
• Blitz 85g (2/3 cup) of the pistachio nuts in a food processor with the confectioners' sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
• Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
• Pour the mixture into the friand tin holes, add a few raspberries to each one, then scatter with the chopped pistachios. Bake for 20-25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
• Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy!
• Twist:
• Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.

RASPBERRY FRIANDS

Steps:

• Preheat oven to 220°C.
• Spray a tray of friand moulds (or a muffin tray) with non stick baking spray.
• Place the ground almonds, icing sugar and flour in a mixing bowl.
• Add the unbeaten egg whites and mix together.
• Add the melted butter and raspberry essence and mix well.
• Spoon approximately a tablespoon of mixture into each mould. Place a few raspberries in each mould then cover with the remaining mixture.
• Bake for 5 minutes, then turn oven down to 200C and bake a further 12-15 minutes.
• Cool in tin for 5 minutes before turning out on to wire rack to cool.