Hazelnut espresso friands

Sweet and rich hazelnut and espresso friands make a delicate and exquisite afternoon tea treat.

  • 40 mins cooking
  • Makes 12 Item
  • Print


Hazelnut espresso friands
  • 185 gram butter
  • 1 tablespoon instant coffee granules
  • 6 egg whites
  • 1 cup (100g) ground hazelnuts
  • 1 1/2 cup (240g) icing sugar
  • 1/2 cup (75g) plain flour


Hazelnut espresso friands
  • 1
    Preheat oven to 200ºC (180ºC fan-forced). Grease a 12-hole (½-cup/125ml) oval friand pan.
  • 2
    Melt butter with coffee in small saucepan over low heat until coffee dissolves. Allow to cool 10 minutes.
  • 3
    Using a fork, whisk egg whites in medium bowl until combined. Stir in butter mixture, ground hazelnuts, sifted icing sugar and flour until combined. Drop ¼ cups of mixture into pan holes.
  • 4
    Bake friands about 25 minutes. Stand friands in pan 5 minutes before turning, top-side up, onto wire rack to cool.

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