1.Preheat oven to 180°C (160°C fan-forced). Grease individual fluted tart moulds with butter. Place on oven tray.
2.Place egg whites in medium bowl; whisk lightly with fork until combined. Add butter, honey, orange blossom water, ground almonds, sifted icing sugar and flour; stir until combined. Half fill the tart moulds with mixture; sprinkle with almonds.
3.Bake about 12 minutes. Stand friands 5 minutes before turning top-side up onto wire rack to cool. Repeat with remaining mixture and almonds.
4.Combine honey and blossom water in small saucepan; bring to the boil. Remove from heat; stir in orange blossom water. Cool. Serve friands drizzled with honey syrup.
We used tart moulds bought from a supermarket, which came in sets of four. The friand mixture will be fine left to stand at room temperature if you’re making the friands in small batches. Alternatively, make 12 friands using 12-hole (1/2-cup/125ml) oval friand pan. Divide mixture into pan holes; bake about 20 minutes.