Via: Toby Scott
For the friands:
- 175 g unsalted butter, in pieces, plus a little extra for greasing
- 200 g icing sugar
- 100 g plain flour
- 6 cardamom pods
- 150 g ground almonds
- 5 large egg whites
- 2 tbsp instant coffee
- 24 blanched almonds
For the drizzle icing:
- 40 g unsalted butter
- 25 g soft brown sugar
- 2 tbsp golden syrup
- 25 g icing sugar, sifted
Preheat the oven to 180°C/fan 160°C/gas mark 4, and lightly butter a 12-hole muffin or friand tin.
Melt the butter; set aside to cool a little.
Sift the icing sugar and flour into a large bowl. Split the cardamom pods and lightly crush the seeds using a pestle and mortar (or crush them with the back of a fork), then add them to the flour along with the ground almonds. Make a well in the middle of the dry ingredients.
Using a balloon whisk, whisk the egg whites in a bowl until frothy – this will only take about 30 seconds.
Mix the coffee with 1 tablespoon of boiling water in a cup, then pour this into the well in the flour with the melted butter and frothy egg whites. Use a large metal spoon or spatula to fold the ingredients together until well combined – it will be a sticky mixture. Spoon half of the mixture into the greased friand or muffin tin and drop a whole blanched almond onto the top of each one.
Bake in the preheated oven for 15 minutes (in either type of tin) until lightly golden and risen. Leave them to cool briefly in the tin, then tip onto a cooling rack. Repeat with the other half of the mixture.
Put all the icing ingredients except the icing sugar in a small pan with a tiny pinch of salt and simmer for 1 minute. Remove from the heat and stir in the icing sugar. Drizzle the icing over the friands while they are still warm, then leave to cool.