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Pear and almond friands
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140g unsalted butter, plus extra for greasing
1 tbsp plain flour
125g ground almonds
150g icing sugar
4 large egg whites, lightly beaten
1 tsp almond extract
1 pear (tinned or poached), cut into small dice
4 tbsp flaked almonds
1. Put the butter in a small pan and heat until melted. Set aside to cool slightly. In a large bowl, mix the flour, ground almonds and sugar. Add the egg whites and almond extract and mix to form a smooth paste. Pour in the cooled butter and mix until combined. Chill in the fridge for 2-3 hours.
2. Preheat the oven to 180˚C, gas mark 4; lightly grease 9 holes of a muffin tin and divide the batter between them. Drop some pear pieces into the middle of each friand, then sprinkle the outside edge with flaked almonds, trying to leave the pear visible. Bake for 25-30 minutes or until the edges are lightly browned. Cool in the tin for 15 minutes, then turn out onto a wire rack. Store in an airtight container up to 3 days.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per friand 1470kJ
This recipe was first published in February 2018.