Friands anyone. Almond Friands topped with blueberries. Yum.
I was impressed after baking these, when I took the Friands out of their tin. The texture of the Friand was so shop like.
The recipe is from a new book I recently purchased from Locantro Deli in Catherine Street, Leichardt.
The book and recipe is by baker Pino Lacantro who owns the deli, patisserie with his brother and parents.
The deli/cafe/patisserie is one of Leichardt's hidden treasures, with an authentic family feel about the place when you walk in.
Congratulations Pino on your 1st book, "Dinner with The Baker".
Ingredients
- Unsalted Butter 115g
- Almond Meal 85g
- Plain Flour 80g
- Icing Sugar 160g
- Egg Whites 4
Garnish Options
- Almond Flakes
- Blueberries
- Choc Chips
- Frozen Raspberries
Preheat Oven 180 deg C
Lightly grease a Friand tin.
This recipe makes 6.
I doubled everything to make 12.
Heat the butter in a saucepan and bring to boil. Continue cooking until the butter is clear and golden.
Remove from the heat and strain it into a glass measuring cup.
Using your electric mixer, mix the almond meal, flour and icing sugar on low speed until well combined.
Add the egg whites and mix thoroughly.
Pour in the butter gradually on low speed (I didn't let it cool. Made no difference), and mix for 4 minutes until well combined.
Pour into into your friand tin, and add your choice of garnish on top. As you can see I used all garnishes.
Bake for 20 minutes.
