- 1 cup (120g) almond meal
- 1 cup (132g) icing sugar, sifted
- 3⁄4 cup (95g) gluten-free plain flour, sifted
- 1 teaspoon baking powder, sifted
- 5 egg whites
- 125g unsalted butter, melted
- 1 cup (180g) frozen raspberries
- 1/2 cup flaked almonds
Preheat oven to 160C. Sift the almond meal, icing sugar, baking powder and flour into a large bowl.In a separate bowl whisk the egg whites until foamy but before reaching firm peaks.
Fold the egg whites into the almond meal mixture with a large spoon. Pour the melted butter into the batter and whisk until combined.
Spoon the mixture into lightly greased friand tins or muffin tins. Dot with the frozen raspberries and sprinkle the flaked almonds on top, and bake for 20–25 minutes or until the friands are golden and cooked through. Using a butter knife, loosen the edges and remove the friands from the tins. Let them cool on a wire rack before dusting with icing sugar and serving.