Can you believe after that mammoth feast for my Mum’s birthday, consisting of Butter chicken pie with vegetables and rice, home-made trifle for dessert and a poppy seed cake for the birthday cake, that there would still be time to make, and people to eat, some lovely friands?
Well, not really… there was enough time for me to make these friands, although almost no one had enough room to fit in even a quarter of a friand.
If it weren’t for my bad timing (chosen due to the left-over egg whites from the custard in the trifle), I’m sure these would have been gobbled up by my family… alas… I was ‘forced’ to take most home – with a couple arriving with me at work with the remaining poppy seed cake.
Choc Chip friands with Cinnamon and Almonds
(adapted from Lynne Mullin’s recipe in the Sydney Morning Herald’s Good Living Winter + Food Magazine May 2008)
6 egg whites
185g butter, melted
125g (1½ cups) almond meal
240g (2 cups) pure icing sugar, sifted
75g (heaped ½ cup) plain flour
100g coarsely chopped dark chocolate
¼ teaspoon ground cinnamon
25g (1/4 cup) slivered almonds, chopped
Icing sugar for dusting
Preheat oven to 200°C. Whisk egg whites in a medium bowl until frothy and small peaks form. Add melted butter, almond meal and icing sugar and stir with a wooden spoon until combined. Add flour, chocolate and cinnamon and combine well.
Divide mixture evenly between a 12-mould friand tin. Sprinkle with chopped almonds and bake for 25-30 minutes or until golden and cooked.
Rest in pan for 5-10 minutes and the carefully turn onto a cake rack or use a spoon to lift out of moulds. Cool friands and then dust with icing sugar before serving.