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pistachio and raspberry friands



In the past when I've made friands I've baked them in a muffin pan but they didn't have the classic friand shape. I recently acquired a Bakemaster 12 cup friand pan from Everten and looked through my recipe books and online for inspiration. When I saw some photos of Violet Bakery's Pistachio and Raspberry friands I knew I'd found my recipe.



Friands are very simple to make. They just require a few bowls, a fork and a wooden spoon. This recipe requires 3 typed of nut meal - almond , hazelnut and pistachio. If you’re having trouble sourcing hazelnut meal you can just use more almond meal. To make the ground pistachios I used the small food processor attachment on my stick blender and it worked like a charm. To make sure my GF work colleague was catered for, I made these friands with GF flour.



Here's the recipe for you which makes 12 friands. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C.



Pistachio and Raspberry friands, adapted from a Claire Ptak recipe from the Violet Bakery Cookbook. 
Ingredients
115g butter, melted, plus more for greasing the moulds
90g plain flour
¾ tsp baking powder
50g ground almonds
40g ground hazelnuts
40g ground pistachios
190g icing sugar
150g egg whites (about 4 egg whites) slightly whisked
2 tsp vanilla extract
36 fresh or frozen raspberries
50g slivered pistachios
Icing sugar, for dusting



Method
Preheat the oven to 180°C. Butter 12 friand moulds or cupcake tins. 

Sift the flour, baking powder and salt into a large bowl. Stir in the ground nuts and the icing sugar and mix until combined. Stir in the butter and vanilla extract then sufficient egg white to form a loose batter. 

Spoon the mixture evenly into the moulds, filling them to about three-quarters full. Top each friend with two or three raspberries and sprinkle with the slivered pistachios. 

Bake for 20-25 minutes, or until the tops of the cakes are golden brown and springy to the touch.


Leave the cakes to cool in their moulds before unmoulding onto a cooling rack. When completely cold dust with icing sugar. They will keep in an airtight container for a few days.

I took these into work last week and the friands were such a hit and so easy to make that I'm planning to make some more friands very soon.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian
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2 comments

  1. How to make them for pesach?

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  2. Instead of the flour you can use equal quantities of superfine matzo meal and matzo meal. The baking powder is the problem. Technically it's allowed at Passover but my Grandmother would be rolling in her grave if I used a raising agent. It's your call. J

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