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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