Made with Love: Raspberry, Blueberry and Pistachio Friands Recipe
This year we are celebrating Mother's day by sharing recipes from the families of the OLG team. Food is a love language and a home cooked meal made by your caregiver or loved one often holds a special place in our hearts.
Raspberry, Blueberry and Pistachio Friands (Makes 8)
200g butter, plus extra for greasing
100g pistachio nuts, plus a few extra to serve
200g icing sugar, plus more for dusting
85g ground almonds
85g all-purpose flour
5 large egg whites
1 small container raspberries
1 small container blueberries
Preheat the oven to 350°F / 180°C / 160°C fan / gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
Blitz 85g of the pistachio nuts in a food processor with the icing sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
Pour the mixture into the friand tin holes, add a few raspberries and blueberries to each one, then scatter with the chopped pistachios. Bake for 20–25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
Serve warm or at room temperature. Dust with a little icing sugar if you like!