Categories: February

Ingredients

• 180g butter
• 200g icing sugar
• 60g plain flour, sifted
• 120g ground almonds
• 5 large free-range egg whites
• 1 tsp grated lemon or orange zest
• icing sugar, for dusting

Directions

1. eheat the oven to 200˚C/fan 180˚C/gas 6.

2. Melt the butter and allow to cool, then use 1 tablespoon of it to coat a 10-muffin mould tin or 10 individual 5 × 10cm oval moulds. Sift the icing sugar and flour into a bowl, and mix in the ground almonds. Lightly beat the egg whites with a fork, then fold them into the dry ingredients. Add the cooled, melted butter and the zest and mix well until it all comes together.

3. Fill each mould three-quarters full and place on a tray. Bake on the middle shelf of the oven for 10 minutes, then turn the tray around, and bake for another 7-10 minutes until the tops are golden and spring back to the touch.

4. Remove from the oven and leave for 5 minutes before gently unmoulding on to a wire tray. Allow to cool.

5. Finish with a light dusting of icing sugar to serve. Friands will keep in an airtight container for up to 3 days.

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