Friands
From shine 13 years ago
- 35 min. to make
- Serves 12
One way to my heart is definitely through these cookies! For years, I would get them at a French bakery in the Pike Place market in Seattle. For some reason, I never thought about making them myself – I guess I didn't want to ruin the magic of them…but, after giving a cooking class a couple of weeks ago, there were some egg whites left from making Hollandaise sauce – six egg whites to be exact – perfect! Read more Sometimes called financiers because they are traditionally baked in Friand molds that are shaped like a brick, and they come out the beautiful golden color – just like a gold bar… In my opinion, they are worth their weight in gold :-) Not to worry, the molds can be expensive when you can find them, so if you don't have them, use a muffin pan, only filling the bottom of the muffin cups about 1/2 inch to 3/4 inch full – the flavor is the same in the texture comes out nicely as well. Enjoy these little treats! if you don't have almond flour – use your food processor to finally grind almonds into a very fine meal; be careful not to make almond butter! See less
Ingredients
- 2/3 cup unsalted butter shopping list
- ½ cup all purpose flour shopping list
- 1 cup almond meal or almond flour shopping list
- 1½ cups icing sugar shopping list
- ¼ tsp salt shopping list
- 6 large egg whites, lightly beaten shopping list
- 1 tsp pure vanilla extract (I like Indonesian for baking) shopping list
How to make it
- Melt butter in a saucepan and simmer over medium heat until browned, be careful not to burn the butter. Set aside to cool. Preheat oven to 200°C.
- In a bowl, combine flour, almond meal, icing sugar and salt. Fold in the lightly beaten egg whites and then add the vanilla and browned butter. Mix well.
- Fill friand molds (or muffin tins). Fill it up to about 1cm before the top and tap/knock the mold/muffin tin a little bit to remove any trapped air in the pan.
- Bake friands for 10 – 12 mins at 400 F. Remove from oven and cool.
- take them out of the tins/molds after about 15 min. of cooling.
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