Lemon and almond friands

Serves: 20

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 150 gram(s) unsalted butter
• 5  egg whites
• 65 gram(s) (21/2oz) plain flour
• 175 gram(s) icing sugar
• 125 gram(s) ground almonds
• Finely grated zest from
• 3  unwaxed lemons
• Icing sugar to dust (optional)

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6. Melt the butter in a small saucepan over a low heat and then brush the insides of 24 shallow friand moulds or small-cupped bun tin. Set aside the remaining butter to cool.
2. Whisk the egg whites in a clean, large bowl until frothy (but not at the soft-peak stage). Sift the flour and icing sugar over the egg whites and sprinkle the ground almonds and lemon zest over the top. Pour in the cooled butter and mix until smooth. Spoon into prepared tins and bake for approx 15 minutes or until the friands are golden and springy to the touch.
3. Remove from the oven and leave in the tins or moulds for 5 minutes before easing out with a palette knife. Leave on a wire rack to cool. Store in an airtight container for up to 4 days. Lightly dust with icing sugar before serving, if you like.
4. Photographs: Peter Cassidy; Food styling and recipes: Sunil Vijaykar; Prop styling: Helen Trent

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