Description
These Raspberry Pistachio Friands are delicate, moist, and rich little cakes made with ground pistachios, fresh raspberries, and powdered sugar. They’re easy to make and perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 5 large egg whites (room temperature)
- 1/2 cup (125g) unsalted butter (melted and cooled)
- 1 cup (125g) powdered sugar (sifted)
- 1/2 cup (75g) all-purpose flour (sifted)
- 3/4 cup (75g) ground pistachios (or almond meal if preferred)
- 1/2 tsp vanilla extract (optional)
- 1/2 cup fresh raspberries (about 12–15 raspberries)
- 1/4 cup chopped pistachios (for topping)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and generously grease a 12-cup friand pan or muffin pan with butter or non-stick spray.
- Whisk Egg Whites: Lightly whisk egg whites until frothy (no need to whip to peaks).
- Add Butter: Mix in the melted and cooled butter until smooth.
- Combine Dry Ingredients: Sift in powdered sugar and flour. Add ground pistachios and vanilla extract (if using). Fold until just combined.
- Fill the Pan: Divide the batter evenly among the prepared cups, filling each about 3/4 full.
- Add Toppings: Place 1–2 raspberries on top of each friand and sprinkle with chopped pistachios.
- Bake: Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
- Cool: Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Decorate & Serve: Dust with powdered sugar if desired and serve.
Notes
- For a gluten-free version, replace all-purpose flour with almond flour or a gluten-free flour blend.
- Store friands at room temperature for up to 2 days or in the fridge for up to 5 days.
- To freeze, place cooled friands in an airtight container and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Australian, French