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Pistachio, lemon and raspberry friands

Pistachio, lemon and raspberry friands Pistachio, lemon and raspberry friands
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 6

These light and delicate friands are so easy to make. Add a pop of colour with raspberries and pistachios for the perfect springtime bake.

By Liberty Mendez

Shopping list

Ingredients

Recipe tips

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6 and grease a non-stick 6-hole muffin tin with butter.

  2. Melt the butter in a saucepan over a low heat. Transfer into a large, heatproof bowl to cool completely.

  3. Once cool, mix in the flour, icing sugar, ground almonds, lemon zest and a pinch of salt.

  4. Whisk the egg whites in a separate bowl using an electric whisk (or in a stand mixer) until frothy. Gently fold the egg whites into the flour mixture until you have a thin batter.

  5. Pour the batter into the holes in the tin, filling each about three-quarters full.

  6. Put 3 raspberries into each hole, then sprinkle over the pistachios.

  7. Bake for 15–20 minutes, or until golden-brown and a skewer inserted into the centre comes out clean. You can finish with a sprinkling of icing sugar if you like. These are best served warm.

Recipe tips

I use salted butter in this recipe as a counter to all that icing sugar sweetness.

You could use the leftover egg yolks for custard or ice cream.