As these friands were for another work function, special dietary requirements needed to be considered. Using gluten free flour, this friand recipe becomes gluten free. The original recipe is actually by Donna Hay, one of Australia’s queen of simple, beautiful cooking. I’ve amended the method slightly and added my own notes.
Makes about 24 small or 12 large friands
1 cup almond meal
1 2/3 cup icing sugar, sifted
3/4 cup plain gluten free flour, sifted
1/2 teaspoon baking powder
5 egg whites
1/3 cup frozen blueberries (or other berries), slightly defrosted
Preheat oven to 180 degrees Celsius. Using spray oil, generously coat a couple of small sized cupcake baking trays or friand tins if you have them. Place aside for later.
Place the butter into a saucepan over low heat. No need to bring to the boil, just set aside for cooling once all melted.
Place almond meal, icing sugar, flour and baking powder in a bowl and stir to combine.
Add egg whites and mix. Once butter has slightly cooled, add to other ingredients and mix to combine. (Tip: You don’t want scrabbled egg whites, so make sure the butter is cooled before adding.)
Using two teaspoons, scoop 1 1/2 -2 spoonfuls per friand, filling to the 3/4 high mark. (Note: This measurement will vary depending on the size of your cupcake baking trays. To create even friands, take note of how many spoonfuls are required per cupcake mold. I use one teaspoon to scoop with and the other to push the mixture into the cupcake mold.)
Place 2-3 blueberries on the top of each friand mixture. (Note: No need to push them down as they will sink during baking. Make sure that the berries are situated away from the edge of each mold and that they are not touching one another. This will keep your friands solid and perfect once baked.)
Bake for 10-15 minutes or until golden brown. You can check that the friands are done by inserting a skewer into the centre of a friand. If it comes out cleanly, then they are cooked through.
While still warm, take the friands out of the cupcake baking tray and place onto a solid, flat, heatproof surface for cooling.
Before serving, dust with extra sifted icing sugar. Enjoy!