A few days ago I realized that I hadn't made friands in a long time. They are very popular in Australia, and you will find a version of them in almost every cafe. They are a little like a muffin, but lighter. The main ingredients in a friand are almond meal, powdered sugar, flour, and egg whites, and chocolate or fruit is a popular additional flavoring. Most friands are made in an oval-shaped friand pan. However, you can easily substitute a muffins tin like I did - mine was square.
My choice of flavoring last time was raspberry and I used a recipe from an Australian cookbook. I searched for a recipe that was pumpkin-flavored but could not find one, so used a basic recipe by Donna Hay and created my own.
Friands are such a nice treat to enjoy because they are not heavy, and the almond meal gives them a nice nutty flavor. As usual the hardest part is waiting for them to cool down so I can dust them with powdered sugar and enjoy them with a cup of coffee. Next time I am going to make a double batch because 10 friands just don't last very long.
(Printer Friendly Recipe)
- 1 cup almond meal
- 1⅔ cups powdered sugar, sifted
- 1 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder, sifted
- 5 eggs whites
- 4½ oz butter, melted
- 1/2 cup pumpkin puree
- powdered sugar to sift over the top
- Preheat oven to 350℉ and grease 10 friand molds (alternatively, use regular muffin pans).
- Place the almond meal, powdered sugar, flour, and baking powder in a bowl and whisk to combine.
- Place egg whites in a bowl and and whisk until slightly frothy. Add butter and pumpkin and whisk to combine.
- Add the liquid to the dry ingredients and beat until combined.
- Spoon the mixture into prepared pans and bake for 20–25 minutes or until the friands are golden and cooked through.
- Using a knife, loosen the edges and remove the friands from the tins immediately.
- Allow to cool on a wire rack before serving.
- Dust with powdered sugar.
Recipe by All That's Left Are The Crumbs (adapted from a recipe by Donna Hay).