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French Almond Friands

Simple and quick to make then bake.

August 15, 2016

French Almond Friands

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ingredients for twelve

280gm/8 x egg whites (see notes)
135gm ground almonds
220gm icing sugar
85gm plain flour
150gm unsalted butter
pinch salt
100gm to 200gm fruit (see notes)
1 tsp finely grated lemon, lime or orange zest


  1. Pre-heat oven to 180ºC.
  2. Briefly whisk egg whites by hand to loosen in large bowlAdd almonds, sifted icing sugar and flour with a pinch salt to whites.
  3. Melt butter and add to bowl.
  4. Stir ingredients to combine.
  5. Add chosen fruit, stir gently again.
  6. Spoon mixture into friand (or muffin) moulds. The mixture does not rise as a muffin or cake would but does expand a little, so fill nearly to the top of the mould.
  7. Place in oven and cook for 25 to 30 minutes, until friand springs back when touched.
  8. Cool slightly and remove from moulds.
  9. Can be eaten warm or cold.

cooks notes

  • Ground almonds are also known as almond meal, they are the same thing.
  • Egg whites can be weighed – one egg white from a 59gm egg weighs about 35gm.
  • Freeze leftover egg whites when cooking so friands can be whipped up at any time. Place whites in a small snap lock freezer bag, eliminate all air and place flat in freezer. The whites freeze in a thin layer and are quick to defrost.
  • When baking, use unsalted butter. 100gm salted butter can include up to 1 teaspoon of salt. This totally dominates other flavours in baking.
  • A pinch of salt, however will encourage flavours to be maximized.
  • Experiment with spice in friends. Think allspice, cardamom (great with pears) mixed spice, nutmeg and
  • Suggested fruits to use in this recipe include:
    • Any berries (fresh or frozen)
    • Small cubes of apple or pear
    • Small cubes stone fruit
    • Small cubes mango or pawpaw
    • Finely chopped pineapple, drained so not too wet with pulp from one passionfruit

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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