Name: Almond and strawberry friands
Cook time: 25 min
Total time: 25 min
Ingredients: 6 egg whites; 185 gram (6 ounces) butter, melted; 1 cup (120g) ground almonds; 1 1/2 cup (240g) icing (confectioners') sugar; 1/2 cup (75g) plain (all-purpose) flour; 100 gram (3 ounces) strawberries, sliced thinly; 1 teaspoon icing (confectioners') sugar, extra

These sweet and delicate french cakes with an almond meal base and topped with french strawberries are the ideal way to brighten your mood.

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Ingredients

6 egg whites

185 gram (6 ounces) butter, melted

1 cup (120g) ground almonds

1 1/2 cup (240g) icing (confectioners') sugar

1/2 cup (75g) plain (all-purpose) flour

100 gram (3 ounces) strawberries, sliced thinly

1 teaspoon icing (confectioners') sugar, extra

Method

1.Preheat oven to 200°C/400°F. Grease 12 x ½-cup (125ml) oval friand pans; stand on oven tray.

2.Lightly whisk egg whites in medium bowl with a fork until combined. Add butter, ground almonds, sifted icing sugar and flour; using a wooden spoon, stir until just combined. Divide friand mixture among pans; top with strawberry slices.

3.Bake friands about 25 minutes. Turn, top-side up, onto wire rack to cool.

4.Serve friands warm, or at room temperature, dusted with extra sifted icing sugar.

Friands are at their best made on the day of serving, but they can be stored in an airtight container for up to 2 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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