1.Preheat oven to moderate, 180°C. Lightly grease a 12-hole friand pan (or muffin pan).
2.In a large bowl, combine icing sugar, almond meal and flour. Make a well in the centre of the dry ingredients and blend in butter, stirring gently until just combined.
3.In a clean bowl, lightly whisk egg whites until frothy and fold through almond mixture. Blend in 3/4 of the chopped peaches.
4.Spoon mixture evenly into prepared pan. Top each with a couple of pieces of reserved peaches.
5.Bake for 20-25 minutes until cooked when tested with a skewer. Allow to cool in pan for 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar.
Drain peach slices well on paper towel before chopping.Note