michelle picker cooks

These little friands make a delightful afternoon tea or finger food dessert.

Preheat your oven to 180ºC (350ºF). Brush 30 mini muffin pans with melted butter then dust with flour. Melt 170g (6 oz) of butter and allow it to cool a little. In a mixing bowl combine 155g (5½ oz) of sifted icing sugar, 155g (5½ oz) of almond meal and 70g (2½ oz) of plain flour. Add 3 small lightly beaten eggs and the melted butter and mix well. Divide the mixture into the muffin tins then press 2-3 frozen or fresh berries into each friand. Sprinkle with flaked almonds and bake for 15-20 minutes or until just browning a little. Allow to cool in the pans for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar to serve.