Pistachio friands with honey pistachio syrup

These delightful pistachio friands with honey pistachio syrup are sweet, nutty, and fluffy. These go perfectly with a hot cuppa for morning or afternoon tea.

  • 40 mins preparation
  • 30 mins cooking
  • Makes 12
  • Print


Pistachio friands with honey pistachio syrup
  • 1 1/3 cup (125g) icing (confectioners') sugar
  • pinch of salt
  • 3/4 cup (90g) ground pistachios
  • 1/4 cup (30g) ground almonds
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 6 egg whites
  • 185 gram butter, melted, cooled
  • 125 gram blueberries
Honey pistachio syrup
  • 1/2 cup (125ml) orange juice
  • 1/3 cup (115g) honey
  • 1/4 cup (35g) slivered pistachios


Pistachio friands with honey pistachio syrup
  • 1
    Preheat oven to 200°C. Grease a 12-hole (1/3-cup/80ml) muffin pan. Line bases with baking paper.
  • 2
    Sift icing sugar, salt, ground nuts, flour and baking powder into a medium bowl. Whisk egg whites in a large bowl until frothy; fold in butter and sifted dry ingredients until smooth and combined. Spoon mixture evenly into pan holes.
  • 3
    Bake friands 10 minutes. Reduce oven to 180°C; bake a further 15 minutes or until a skewer inserted in centre comes out clean. Stand cakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool slightly.
  • 4
    Make honey pistachio syrup. Bring juice to the boil in a small saucepan over high heat; boil for 4 minutes or until reduced by half. Stir in honey; boil a further 2 minutes or until thickened slightly. Stir in nuts.
  • 5
    Serve warm friands topped with warm syrup and blueberries.

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