These little almond-based cakes are a delight to eat and pretty easy to make. And they freeze really well too!
Makes 8
- 150g butter – to create hazelnut butter, plus extra to grease tins
- 365g Icing sugar, sifted, plus a little extra to serve if desired
- 140g Plain flour, sifted
- 4g Baking powder, sifted
- 3g table salt
- 135g Almond meal, sifted
- 12 egg whites (370g)
- A handful of frozen berries of choice
Preheat oven to 165°C
Grease 8 friand tins with butter.
Make the hazelnut butter by adding the butter to a small frypan over medium heat. This should take about 10 – 12 minutes. When the butter has turned a dark brown colour remove from heat, and pass through a fine strainer into a bowl to collect any particles. Discard the particles and set aside.
Sift almond meal into a bowl, then sift in icing sugar, flour, baking powder and salt.
Add butter and egg whites, and whisk well to combine.
Spoon evenly between mould or put the batter to a piping bag and fill the moulds.
Top friands with frozen berries and bake for around 20 mins.
Remove friands from moulds and cool on a cooling rack. Sift over icing sugar if desired and enjoy! Voila
Melbourne-based French pastry chef, Pierrick Boyer, hit the Let’s Cook That Book kitchen to whip up some delicious lemon tarts and berry friands.
