With the weather cooling down and Easter around the corner, it is the perfect time of year to whip out your oven gloves and get baking! These raspberry and almond friands are sweet and nutty, with a touch of tartness from the berries.
We served ours as part of an Easter brunch, accompanied by fresh raspberries and a few Easter eggs on the side of course. If you are after something a little heavier and chocolatey, check out our super rich, fudgy Easter egg brownie recipe.
(Makes around 12)
120g almond meal
132g icing sugar, sifted
100g plain flour or gluten-free plain flour, sifted
1 teaspoon baking powder, sifted
5 egg whites
125g unsalted butter, melted
1 punnet of raspberries
2 tablespoons of flaked almonds
Preheat the oven to 160C. Sift the almond meal, icing sugar, baking powder and flour into a large bowl. In a separate bowl whisk the egg whites until foamy, but before reaching firm peaks.
Fold the egg whites into the almond meal mixture with a large spoon. Pour the melted butter into the batter and whisk until combined.
Spoon the mixture into lightly greased friand tins or cupcake tins. Gently press a few raspberries into the mixture and sprinkle the flaked almonds on top. Bake for 20–25 minutes or until the friands are golden and cooked through. Using a butter knife, loosen the edges and remove the friands from the tins. Let them cool on a wire rack before dusting with icing sugar and serving.
Serve warm from the oven or at room temperature. These will last a few days in a sealed container. Happy Easter!
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