Raspberry And Pistachio Friands Recipes

RASPBERRY AND PISTACHIO FRIANDS

Steps:

• 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 (2/3 cup) of the pistachio nuts in a food processor with the confectioners' 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 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 confectioners' sugar if you like. They should be light and chewy!
• Twist:
• Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.

PISTACHIO FRIANDS WITH CHOCOLATE ICE CREAM

Steps:

• Heat oven to 200C/180C fan/gas 6 for the friands. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease 8 holes of a friand (or muffin) tin with a little bit of the butter.
• Whizz 85g of the pistachios with the icing sugar until very finely chopped. Tip into a bowl with the ground almonds and flour. Roughly chop the remaining pistachios and set aside.
• Froth the egg whites with a fork, then pour into the ground nuts and flour mixture with the melted butter and mix well. Pour into the friand tins, then scatter with the chopped pistachios and bake for 15-20 mins until the friands are risen, springy to the touch and a skewer inserted comes out clean.
• Serve the friands warm, or at room temperature, with a scoop of chocolate ice cream, topped with a scattering of extra pistachios and a little chopped white chocolate, if you like. Delicious with a cup of coffee.

RASPBERRY AND PISTACHIO SEMIFREDDO

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

PISTACHIO-CHOCOLATE FRIANDS

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
• Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
• Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
• Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!