The friands will keep in an airtight container in a cool dry place for 3-4 days.
Melted butter, for greasing
200g unsalted butter, melted
150g ground almonds
Finely grated rind of 1 orange
1½ cups pure icing sugar
²⁄³ cup gluten-free plain flour
Extra pure icing sugar, sifted, for dusting
1. Preheat oven to 200°C. Brush a 12-hole friand mould with melted butter. Put eggwhites in a bowl and beat lightly. Add cooled melted butter, almond and orange rind. Sift in icing sugar and flour and stir until combined.
2. Spoon evenly into the prepared moulds and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Stand on a wire rack to cool. Turn out friands. To serve, dust with the extra icing sugar.
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- The leftover egg yolks can be used for baking cakes, pastries or biscuits, or for making custards. You can use two eggs yolks in place of one whole egg.
- The friands will keep in an airtight container in a cool dry place for 3-4 days.