Name: Coffee and walnut friands
Cook time: 35 min
Total time: 35 min
Ingredients: 1 1/4 cup (125g) roasted walnuts; 2 teaspoon instant coffee granules; 2 teaspoon boiling water; 6 egg whites; 185 gram butter, melted; 1 1/2 cup (240g) icing sugar; 1/2 cup (75g) plain flour; 24 whole coffee beans

Ingredients

1 1/4 cup (125g) roasted walnuts

2 teaspoon instant coffee granules

2 teaspoon boiling water

6 egg whites

185 gram butter, melted

1 1/2 cup (240g) icing sugar

1/2 cup (75g) plain flour

24 whole coffee beans

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (½-cup/125ml) oval friand pan.

2.Process nuts until ground finely.

3.Stir coffee and the water in small jug until dissolved.

4.Place egg whites in medium bowl; whisk lightly with fork until combined. Add butter, sifted icing sugar and flour, nuts and coffee mixture; stir until combined.

5.Divide mixture among pans; top each friand with two coffee beans. Bake about 20 minutes. Stand friands 5 minutes before turning, top-side up, onto wire rack to cool. Serve lightly dusted with sifted icing sugar.

To make hazelnut and coffee friands, omit the walnuts and replace with 125g hazelnut meal.
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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