Almond friandise

Almond friandise

By
From
The Margaret Fulton Cookbook
Makes
10-12
Photographer
Geoff Lung

These little French cakes have an unusual method and baking technique. Special deep oval moulds are popular for baking them. As they are larger than a mouthful, they may be cut in two or three for dainty eating. Tiny bite-size oval moulds, miniature patty tins or oblong financier tins are also available for after-dinner friandise.

Ingredients

Quantity Ingredient
185g butter
1/2 cup chopped blanched almonds
1 cup ground almonds
1 2/3 cups icing sugar
1/3 cup plain flour, + 1 tablespoon
5 egg whites

Method

  1. Preheat the oven to 230°C. Grease 10–12 friandise moulds or 24 small patty tins with butter. Melt the butter in a small saucepan. Cook gently until the butter is pale gold then pour into a small jug. Put the chopped almonds and ground almonds into a mixing bowl, add the sifted icing sugar and flour, and mix lightly. Beat the egg whites just enough to break up the solid consistency, but they should not be frothy. Add the beaten egg whites to the dry ingredients. Add the warm butter and mix well together. Spoon the mixture into the prepared moulds, only half-filling. Place the moulds on a baking tray and bake for 5 minutes. Then reduce the heat to 200°C and bake a further 12–15 minutes. Patty tins will take 8–10 minutes. Turn the oven off and leave the cakes in the oven for 5 minutes. Remove from the oven and turn out to cool on a wire rack.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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