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.
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Nellie Robertson
robertson63@aol.comThese were amazing! I'll definitely be making them again and again.
Rashid ali Alikhan
rashid-a69@yahoo.comThese were a bit too almondy for my taste. I think I'll use less almond flour next time.
Kayla Williams
k@hotmail.comI'm not sure what I did wrong, but my friands didn't rise very much.
Dj Nomiz
d.n@hotmail.comThese were a little dry for my taste. I think I should have added a little more butter.
Avery Nelson
nelson.avery71@yahoo.comI loved the crispy edges of these friands. They were the perfect afternoon snack.
Imran Abbasi
a@hotmail.frThese were a bit time-consuming to make, but they were definitely worth it.
Md Arju
a@gmail.comI'm not a big fan of pistachio, so I used chopped walnuts instead. They were still delicious!
Adrian Tibbs
t.a42@hotmail.comThese were so easy to make and they looked so elegant when they were finished.
Hajra umair
umair34@gmail.comI think I overmixed the batter because my friands were a little dense. But they still tasted great!
Chilufya Ngona
ngona-chilufya@gmail.comI followed the recipe exactly and my friands turned out perfectly! They were so light and fluffy.
Diana Sandoval
d-s50@aol.comThese were a bit too sweet for my taste, but they were still very good.
Abiola Harry
a.harry8@hotmail.frI was a little hesitant to try these because I'm not a big fan of almond flour, but I'm so glad I did! These were so good.
sajal mia
sajal-mia91@gmail.comI love the combination of raspberries and pistachios. These friands were the perfect balance of sweet and tart.
Md Saleem786
s.md48@gmail.comThese were so easy to make and they turned out so well! I will definitely be making them again.
Royal Gamer
r_g2@gmail.comI'm not usually a fan of friands, but these were amazing! The texture was perfect and the flavor was out of this world.
Jubran Khled
jubran@gmail.comI made these for a brunch party and they were a huge hit! Everyone loved them.
Tshepo Gift
gt@aol.comThese raspberry and pistachio friands were absolutely delicious! The almond flavor really shines through, and the combination of the tart raspberries and the sweet pistachios is perfect.