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!