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.

INGREDIENTS:
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


PREPARATION:
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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4 comments:

Unknown said...

It is always admire to keep any backery item for 3 months. It is easy to cook and can be served as deserts recipes in emergency and guest will appreciate as it contains raspberry.

Satta Matka said...

It is always admirable to keep any bakery item for 3 months. It is easy to cook and can be served as deserts recipes in emergency and guest will appreciate as it contains raspberry.
Satta Matka

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