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1½ cups icing/confectioner's sugar, plus extra to dust 1 cup ground hazelnuts ½ cup flour or rice flour 5 egg whites finely grated zest of 1 lemon 180g/6oz butter, melted and cooled 3 feijoas, thickly sliced, plus extra to serve 1 cup crème fraîche, to serve (optional)
© Annabel Langbein Media
Preheat oven to 160°C/325°F fanbake and grease 8 muffin or friand pans.
Sift icing sugar into a mixing bowl, add ground hazelnuts and flour or rice flour and stir to combine. Make a well in the centre, add egg whites, lemon zest and butter and stir briefly to just combine.
Divide mixture between prepared tins and top each with feijoa slices. Bake until golden brown and set (25-30 minutes). Allow to stand in tins for 5 minutes before turning out onto a wire rack to cool. Dust with extra icing sugar and serve with crème fraîche and extra feijoa slices, if desired.
Peach and Cinnamon Friands
Replace ground hazelnuts with ground almonds, add 1 tsp ground cinnamon with the flour and replace the feijoas with slices of fresh peach.
Strawberry and Almond Friands
Replace ground hazelnuts with ground almonds and replace feijoas with 4 large strawberries, halved.
Pear and Chocolate Friands
Replace ground hazelnuts with ground almonds and replace 2 tbsp flour with 2 tbsp cocoa. Top each friand with a slice of pear and a chunk of dark chocolate instead of feijoa slices.
I like to grind my own hazelnuts with the skins on, as they have loads more flavour – just blitz them to a fine, sandy texture in a food processor – but you can use storebought ground hazelnuts if you prefer.
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