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Recipe | Raspberry and Almond Friands for Easter Brunch

April 04, 2019 2 min read

Recipe | Raspberry and Almond Friands for Easter Brunch

L&M Home Raspberry Friands Easter Brunch

Raspberry and Almond Friands

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.

L&M Home Raspberry Friands Easter Brunch

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.

L&M Home Raspberry Friands Easter Brunch

L&M Home Raspberry Friands Easter Brunch

L&M Home Raspberry Friands Easter Brunch

Ingredients

(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

Method

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!

Tablecloth and Napkins are our hand block printed Willow design.

Top Tips for a Hosting an Easter Brunch

  • Breakfast is often eaten in a rush while running out the door so take the time to make this meal special and leisurely with fresh flowers, table linen, napkins and your favourite crockery. 
  • Put together a little tray of condiments for the table - jams, butter, chilli sauce, and sliced lemon are all essentials. 
  • Make a large cafetière of coffee and a jug of milk to pass around rather than brewing endless shots of espresso.
  • Put out ingredients and let people 'build their own' breakfasts. A warm loaf from the bakery, avocado, good quality tomatoes, pastries and a big pan of folded eggs always go down well. Then finish up with friands and chocolate eggs! 
Polly Rowan
Polly Rowan


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