These raspberry & almond friands are super quick, deliciously light and only use a tiny amount of flour! Which in the quarantine world we live in, is like trying to find a needle in a haystack. I’ve made these for years, and they’re usually devoured on the same day of baking as they’re just SO GOOD. So moist, so light and with the perfect tangy raspberry kick against the sweet icing sugar. My mouth is watering just thinking about them.
There isn’t any baking powder in these, which is another baking staple I’ve struggled to get hold of. I recently ran out, so I’ve had to order some online – which I’ve never done! I’m hoping it comes in appropriate packaging…otherwise I’ll be getting a mysterious small bag of white powder delivered….
The whipped egg whites are our raising agent here, and you’ll want to get them nice and foamy and then be EXTREMELY careful when adding them to the dry ingredients. Think of handling a newborn child…that’s the level of careful I want you to be at.
If you can’t get hold of any raspberries, you could try these with blueberries or blackberries instead! Even cherries actually – which would give a major bakewell vibe! They’re a really versatile bake, and a great one to do with kids too.
If you don’t have a muffin tin, you could also spoon the mixture into cupcake cases to make little muffins. But if you do have a muffin tin, the extra golden buttery crust you get on the edges is really worth it. I create little strips of baking paper which I put into the muffin tin before adding the mixture – this really helps to get these little guys out once baked.
On with the recipe!
Raspberry and Almond Friands
- 200 g unsalted butter
- 225 g icing sugar
- 75 g plain flour
- 150 g ground almonds
- 1/2 tsp almond extract
- 6 egg whites
- 150 g fresh raspberries
- 2 tbsp flaked almonds
- Firstly, preheat the oven to 200C/180CFan/Gas Mark 6. Then cut strips of baking parchment and place in the muffin tin holes. This will give you ‘handles’ to lift the friands out once baked.
- Then melt the butter in a small pan or the microwave, then set aside to cool a little. Sift the icing sugar and flour together in a bowl, then mix in the ground almonds and the almond extract.
- In a separate bowl, whisk the egg whites together until just foamy (you don’t want soft peaks). Then pour the whisked egg whites and the melted butter into the dry ingredients, and using a spatula carefully fold the mixture together until just combined.
- Divide the mixture between your muffin tins, and then add raspberries to each – pushing some down into the mixture so they don’t all sit on top. Finally, sprinkle on the flaked almonds and bake for 15-20 minutes until golden brown.
- Leave to cool for a few minutes, then remove from the tins – you might need to run a knife around the friands before pulling on the 'handles' to release them. Dust with more icing sugar and serve – they are delicious slightly warm!