Ingredients
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160g unsalted butter, melted and cooled
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⅔ cup (100g) gluten free plain flour, sifted
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1 ⅔cup (250g) icing sugar, sifted
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1 cup (100g) ground almonds, sifted
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6 large egg whites
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1 tsp Queen Natural Almond Extract
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3 tsp Queen Vanilla Bean Paste
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1 cup (125g) fresh or frozen raspberries
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½ cup (60g) flaked almonds
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Cream to serve
Method
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1
Preheat oven to 170°C (fan forced). Grease a 12 hole friand or cupcake tin with butter.
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2
Combine flour, icing sugar and almond meal in a large bowl.
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3
In another whisk egg whites until frothy. Gently mix the frothy egg whites into the flour mixture.
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4
Add melted butter, Almond Extract and Vanilla Bean Paste and mix until incorporated.
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5
Fill each friand 2/3 full. Place 3-4 raspberries and a sprinkle of flaked almonds on top of each friand. Bake for 20-25 minutes, until golden and a inserted skewer comes out clean.
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6
Allow to cool for 5 minutes in tin before removing to a wire rack to cool completely. Serve the friands warm with a dusting of icing sugar and a dollop of cream.
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