Method
Step 1:
Preheat the oven to 200°C (180°C fan, gas mark 6).
Step 2:
Place 12 muffin cases in a muffin tin.
Step 3:
Sift the icing sugar and self raising flour into a large jug.
Step 4:
Add the ground almonds, egg whites, butter and almond extract and whisk until smooth.
Step 5:
Pour this mixture between the muffin cases and top with the raspberries.
Step 6:
Bake in the oven for 25 minutes or until the friands are golden and spring back when pressed.
Step 7:
Allow to cool in the tin for 5 minutes, remove and cool completely on a cooling rack.
Step 8:
Dust with icing sugar before serving.
Ingredients
MetricImperial
- 250g Unrefined golden icing sugar
- 70g Self-raising white flour
- 100g Almonds (ground)
- 5 Egg white(s) (free range) (lightly beaten)
- 175g Butter (salted) (melted)
- 1 tsp Almond extract
- 100g Raspberries (fresh)
- Unrefined golden icing sugar (for dusting)
- 250g Unrefined golden icing sugar
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Ingredients
MetricImperial
- 250g Unrefined golden icing sugar
- 70g Self-raising white flour
- 100g Almonds (ground)
- 5 Egg white(s) (free range) (lightly beaten)
- 175g Butter (salted) (melted)
- 1 tsp Almond extract
- 100g Raspberries (fresh)
- Unrefined golden icing sugar (for dusting)
- 250g Unrefined golden icing sugar