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Lemon pistachio friands

July 1, 2011

Can you believe it’s July already?! It’s getting quite warm here in London, and these little friands are a little lighter than say a buttercream topped cupcake. Friands are similar to the French financier but with the addition of fruits or other flavourings; and commonly enjoyed with coffee. Here I have added pistachios which gave the friands a lovely nutty aroma.

What you’ll need

  • 190g unsalted butter
  • 60g plain flour
  • 200g icing sugar
  • 60g ground almonds
  • 60g unsalted pistachios, finely ground
  • 5 egg whites
  • grated zest of 2 lemons

To make your friands

1. Preheat oven to 180°C.

2. Melt the butter and use a little to grease a 12-hole friand/muffin pan. Dust with a little flour, shaking out excess.

3. Sift the flour and sugar into a large bowl, then stir in the ground almonds and the ground pistachios.

4. Place egg whites in a small bowl and lightly froth with a fork. Add to dry ingredients with melted butter and zest, stirring until completely combined.

5. Fill each friand/muffin hole two-thirds full. Bake for 25-35 minutes until golden and a skewer inserted in the centre comes out clean. Remove from the oven, leave in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Tips:

  • Ground pistachios doesn’t seem to exist in supermarkets in London so I ground them using a food processor.
  • Dust the friands with icing sugar just before serving if you want some extra sweetness.
  • The friands will keep for 2-3 days in an airtight container.

Recipe adapted from The Technicolor Kitchen which is by the way, a really beautifully laid out blog by a very talented lady!

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5 Comments leave one →
  1. July 1, 2011 1:04 PM

    Your friands look absolutely beautiful – what a lovely photo!
    I saw your tweet about the friands and rushed to see them (I’m a sucker for friands and all things lemony) and what a wonderful surprise to see you used the recipe from my blog – I feel so honored! And thank you for the lovely words – you’re far too kind!
    xx

    • July 1, 2011 1:09 PM

      Thank you Patricia – took lots of inspiration from your pistachio friands. Am hoping to attempt the foccacia bread this weekend :)

  2. October 1, 2011 3:41 AM

    The lemon in your friands is already a delight…Wow! Pistachios are heaven sent for me! This is a perfect recipe, I can have this for breakfast and in between meals-snacks. Thanks for sharing!

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  1. I Say Hello to September with a Pistachio Loaf « thebountifulplate

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