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Print this Recipe    Friands

Friands
(financiers)
Yield: 10 Servings

180 g butter, preferably unsalted
1 1/2 cup icing sugar (200g)
1/2 cup plain flour, sifted (60g)
1 cup almond meal (120g)
5 egg whites (from 85g eggs)
icing sugar for dusting

You will need 10 5 cm x 10 cm financier tins or small oval barquette
moulds - or bake them in a muffin tin.

Heat the oven to 200C (400F).

Melt the butter and allow to cool. Use 1 tablespoon of the butter
to coat the moulds.

Sift the icing sugar and flour into a bowl, and mix in the almond
meal. Lightly beat the egg whites in a separate bowl until frothy,
then fold them into the dry ingredients. Add the melted butter and
stir until combined. At this point, you can add a little flavouring,
1 tsp of grated lemon zest or 1 tsp of orange flower water, or 1
tsp of honey, if you like - and mix well.

Fill each mould to three-quarters full with the mixture, and place
on a baking tray in the middle of the oven. Bake for 10 minutes,
then turn the tray around, and bake for another 5 to 10 minutes,
until the tops are golden and spring back to the touch.

Remove from the oven and leave the friands in the moulds for another
5 minutes, before gently unmoulding onto a wire tray.

Allow to cool. Dust with icing sugar to serve. Friands can be
stored in an airtight container for up to three days, and actually
taste better a day after baking. Makes 10.

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