As seen in Adelady magazine | Issue 1
These perfect little friands make a pretty morning tea or an indulgent lunchbox treat.
Get all the fresh ingredients for this recipe from your local Romeo’s.
Image credit :: Naomi Giatas
Prep :: 20 mins
Cook :: 30 mins
Makes :: 12
1½ cups icing sugar
½ cup plain flour
1 cup almond meal
6 egg whites
1 tsp vanilla bean paste
200g can peach slices in natural juice, drained, chopped
Vanilla sugar, for dusting
Preheat oven to 180°C.
Lightly grease a 12-hole friand pan (or muffin pan).
Melt butter gently in a saucepan over the stove or on low heat in the microwave.
In a large bowl, sift icing sugar then flour, then mix in almond meal. Make a well in the centre and
add butter, stirring gently until just combined.
In a separate bowl (make sure it’s very clean), add egg whites and vanilla bean paste and lightly whisk until just frothy. Gently fold into the flour mixture, then stir in 3/4 of the peaches.
Spoon mixture evenly into the prepared friand pan. Top each friand with a couple of pieces of
the remaining peaches.
Bake for 20–25 mins or until friands are golden and a skewer inserted into the centres comes
When cooked, allow to cool in pan for five minutes before turning out onto a wire rack.
Allow to cool completely. Dust with vanilla sugar.