African Vanielje on Apr 18 2009 at 9:39 am | Filed under: baking, sweet kitchen, vkcb
Little Treasures
I have two friand sheets with 9 moulds each. This recipe usually makes twelve so I do six in each to ensure things bake evenly.
Butter your moulds well, then
SIFT:
- 1/2 cup cake (plain) flour with
- 1 1/2 cups icing sugar
MIX WITH:
- 1 cup freshly ground almonds
ADD:
- 1 tspns vanilla extract
- 175g of butter, gently melted
- 6 lightly beaten free range egg whites
AND stir together gently. Make sure it is all mixed, but don’t worry if it is still a little lumpy, it should be.
Divide between the friand moulds and top with a drizzle of berry. I sometimes use fresh and sometimes spiced berries I have cooked into a coulis.
Bake @ 180*C – 200*C for 20 – 25 minutes.
Cool for a few minutes before easing them out of their moulds, and cooling further on a rack.
Dredge with caster sugar and try and store until the next day, when their almondy character will really be bursting out.
looks berrilicious:)
amy’s last blog post..
gorgeous! what a lovely picture. i love friands, i don’t have a mould for them, so i use a (mini) muffin tin most of the time. these days i gently brown the butter for extra depth of flavour, something that is probably not needed with these luscious berries!!!
Thanks amy…we go to the same language school, I can tell.
Johanna, I’m gonna have to try that. I also use mini muffin moulds sometimes. I love these because the reward is so much greater than the effort involved. Always my favourite type of meal.
[...] Inge of Vanielje Kitchen is a long time blogger foodie friend. Someday I will (I WILL) visit her across the sea and sit in her kitchen surrounded by wonderful aromas … Until then the computer allows me to trek to her blog in seconds, at least when I remember. The problem is that I can’t actually taste the beautiful things like these almond and berry friands. [...]
i just made these and they are absolutely delectable!! Recipe is perfect besides the suggestion to wait until the next day!!