Preheat oven 230°C (210°C fan forced). Grease ten x 1/2 cup friand molds or muffin pans.
Step 2:
Melt butter in a small saucepan over a medium heat. Simmer 8 minutes or until golden, swirling pan occasionally. Remove from the heat Set aside to cool slightly.
Step 3:
Sift the icing sugar and flours into a bowl. Stir in ground almonds. Pour in the egg whites and mix well. Strain butter into the almond mixture. Stir to combine. Fold through 1/2 cup of the frozen raspberries.
Step 4:
Spoon the batter into the molds so they are two-thirds full. Top each friand with the remaining frozen raspberries and sprinkle with flaked almonds. Bake for 5 minutes.
Step 5:
Reduce oven to 200°C (190°C fan forced) and bake for a further 15-20 minutes or until deep golden and firm to touch in centre. Stand for 10 minutes before carefully running a knife around the edges to loosen. Turn onto a wire rack to cool Serve dusted with icing sugar.
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