Pistachio and Raspberry Friands

This variation of a popular friand recipe uses 3 whole eggs instead of 6 egg yolks. The result is just as delicious, but you aren't left with a half dozen egg yolks leftover. Friands freeze really well; wrap them in plastic wrap and they can last up to 3 months in the freezer. An easy way to keep a dessert or a lunchbox snack at the ready. This recipe makes 12.

3 whole eggs
125g butter, melted
3/4 cup ground almonds
1/4 cup finely ground pistachios
1 2/3 cups icing sugar, sifted
3/4 cup plain flour, sifted
1/2 tsp baking powder, sifted

200g frozen or fresh raspberries
2 Tbsp finely chopped pistachios, extra

Preheat the oven to 180C.
Place the baking powder, sugar, ground pistachios, flour, ground almonds, eggs & butter into a bowl and whisk to combine.
Fold in the raspberries and spoon the mixture into 12 x 1/2 cup lightly greased rectangular tins or muffin tins.
Sprinkle with the extra pistachios and bake for 20-25 minutes or until golden and cooked through.
Use a palette knife to loosen the edges and remove the  friands from the tins immediately. Allow to cool on a wire rack before serving.
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Chocolate and Coffee Brownie

One of the quickest ways to speed up any dessert recipe is replace as many ingredients with premixed or premade packages as possible. This recipe uses premixed cookie dough and brownie mix to cut down the work but not the deliciousness!


1/2 cup cooking oil
2 eggs, lightly beaten
1x 16.5 - 18-oz. package of sugar cookie dough
1 19.5 oz. pkg. milk chocolate brownie mix
1/3 cup coffee liqueur or cooled strong coffee
1 cup semisweet or bittersweet chocolate pieces


Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; set aside.

In a large bowl combine the eggs, brownie mix, cooking oil, and coffee liqueur until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.

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