Pistachio and raspberry friands

Here’s the recipe for the pistachio and raspberry friands I made to go with three other flavoured types for my friend Sarah’s wedding – you’ll also find the recipes for the blueberry and almond friands, hazelnut and strawberry friands and my favourite, blackberry and almond friands elsewhere on the blog.

Ingredients 

6 oz pistachios
7 egg whites
7 oz butter, melted
8 oz icing sugar
4 oz plain flour

18 raspberries

Method

1. Preheat oven to 190°C and grease 18 heart shaped muffin tins.
2. Start by toasting the pistachios in the oven for 5 minutes. 
3. Place the toasted nuts in a food processor and blitz until as fine as you can get them.
4. In a large bowl, beat the egg whites until light and fluffy.
5. Add the butter to the egg whites, and sift in the icing sugar, flour and ground pistachios. 
6. Fold together with a metal spoon until just combined.
7. Divide the mixture into the muffin tins and top each with a raspberry.
8. Bake for about 15-20 minutes or until a cake tester comes out clean.
9. Remove from the oven and leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.