Raspberry and white chocolate friands

It's always lovely to finish a meal with a little something sweet. Here, we've taken these raspberry friands to a new level of decadence by adding white chocolate.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 8
  • Print
Raspberry and white chocolate friands


  • 6 egg whites
  • 185 gram 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 coarsely chopped white chocolate
  • 100 gram fresh or frozen raspberries
  • 1 teaspoon icing (confectioners') sugar, extra


  • 1
    Preheat oven to 180°C. Grease eight ½-cup (125ml) rectangular friand pans; stand on oven tray.
  • 2
    Place egg whites in medium bowl; whisk lightly with a fork until combined. Add butter, ground almonds, sifted icing sugar and flour, and chocolate. Using wooden spoon, stir until just combined. Divide mixture between pans.
  • 3
    Bake friands for 10 minutes; top with raspberries. Bake a further 15 minutes. Turn, top-side up, onto wire rack to cool.
  • 4
    Serve friands warm, or at room temperature, dusted with extra sifted icing sugar.


If using frozen berries, use them unthawed to minimise their colour bleeding into the friand mixture. Friands are at their best made on the day of serving, but they can be stored in an airtight container for two days, or frozen for up to three months. Frozen friands can be thawed, individually wrapped in foil, in a 180°C/350°F oven for about 15 minutes or in a microwave oven, wrapped in plastic wrap, on HIGH (100%)for about 30 seconds. Chop the white chocolate to about the size of a raisin

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