Perfect with a warm cuppa, these easy friands are a classic afternoon tea treat. Don’t have a friand pan? This recipe also works perfectly in a muffin tin.

20 min
20 min


  1. 160g unsalted butter, melted and cooled

  2. ⅔ cup (100g) gluten free plain flour, sifted

  3. 1 ⅔cup (250g) icing sugar, sifted

  4. 1 cup (100g) ground almonds, sifted

  5. 6 large egg whites

  6. 1 tsp Queen Natural Almond Extract

  7. 3 tsp Queen Vanilla Bean Paste

  8. 1 cup (125g) fresh or frozen raspberries

  9. ½ cup (60g) flaked almonds

  10. Cream to serve


  1. Step 1

    Preheat oven to 170°C (fan forced). Grease a 12 hole friand or cupcake tin with butter.

  2. Step 2

    Combine flour, icing sugar and almond meal in a large bowl.

  3. Step 3

    In another whisk egg whites until frothy. Gently mix the frothy egg whites into the flour mixture.

  4. Step 4

    Add melted butter, Almond Extract and Vanilla Bean Paste and mix until incorporated.

  5. Step 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.

  6. Step 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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