friands

ingredients

175g butter
125g (1 cup) almond meal
250g (1 2/3 cups) sifted icing sugar
55g (1/3 cup plus 1 level tablespoon) plain flour
5 egg whites
10 friand moulds (1/2 cup capacity)

method

Put butter into a saucepan and simmer gently until it just starts to turn pale golden (but don't burn), then set aside to cool slightly. This preparation of the butter produces a delicate nutty flavour. Meanwhile, put the almond meal, sifted icing sugar and flour into a mixing bowl then add the unbeaten egg whites and mix together. Pour the warm butter through a fine strainer into the mixture and mix through well. Grease the friand moulds (or patty tins) well with butter then spoon in the batter, filling them no more than three-quarters full. Place the moulds onto a baking tray then bake in a preheated very hot oven (230c) for 5 minutes, then reduce the oven to hot (200c) and bake for a further 10 to 15 minutes. Turn off the oven and leave the cakes for about 5 minutes before removing. Turn out onto a cake rack to cool. Serve with a light drift of sifted icing sugar over the top. These little cakes will keep fresh for days.

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>friand moulds