These aren’t friands in the true sense of the word, as they contain whole eggs. Proper friands have 6 egg whites, but I never know what to do with all the yolks – there’s only so much custard you can eat. These certainly look and taste like friands, and have all the other elements including almond meal and very little flour. You can use frozen or fresh berries, or if you prefer you can leave out the berries and add lemon juice and zest and some poppy seeds. Whatever you fancy.
100 grams butter
1 cup ground almonds
1 cup sugar
1 tsp vanilla extract
¼ cup milk
½ cup self raising flour
fresh or frozen berries
- Preheat oven to 180 degrees c and grease frinad tins.
- Melt the butte rin a large bowl or saucepan. Add the almonds, sugar, vanilla, flour and milk and stir well.
- Separate the eggs and beat the whites until soft peaks form. Pour over the butter mix and gently fold through until just combined.
- Spoon into the tins and push a few berries into each friand. Bake for 15-20 minutes until golden and the centers spring back when gently pressed.
- Leave to cool for a few minutes then tip onto a wire rack to continue cooling.