Ingredients

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

Method

  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4, and lightly butter a 12-hole muffin or friand tin. 

  2. 2

    Melt the butter; set aside to cool a little. 

  3. 3

    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.

     

  4. 4

    Using a balloon whisk, whisk the egg whites in a bowl until frothy – this will only take about 30 seconds. 

  5. 5

    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.

  6. 6

    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.

     

  7. 7

    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.

     

Nutritional Details

Each serving provides
  • Energy 779kj 186kcal 9%
  • Fat 12.5g 18%
  • Saturates 4.9g 25%
  • Sugars 11.3g 13%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2047kj/489kcal

Each serving provides

37.8g carbohydrate 2.1g fibre 9.5g protein

 
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