Fig and pistachio friands

Fig and pistachio friands
  • Serves icon Makes around 15
  • Time icon Takes 35 minutes to make, plus cooling

Friands are a classic French bake and an Aussie coffee shop staple, too. These easy friands are studded with fig and pistachio pieces. Perfect with an espresso.

Nutrition: per serving

Calories
199kcals
Fat
11.7g (5.7g saturated)
Protein
3g
Carbohydrates
20.5g (16.9g sugars)
Salt
0.1g
Calories
199kcals
Fat
11.7g (5.7g saturated)
Protein
3g
Carbohydrates
20.5g (16.9g sugars)
Salt
0.1g

Ingredients

  • 140g unsalted butter, melted, plus extra for greasing
  • 100g peeled unsalted pistachios, plus extra chopped pistachios, for decorating
  • 50g plain flour
  • 200g icing sugar, plus extra for dusting
  • 4 large egg whites
  • 100g dried ready-to-eat figs, stems removed and chopped into small chunks

Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Lightly butter 15 holes of a friand tin, small muffin tin or 15 patty pans. Place the nuts in a food processor and blitz to fine crumbs.
  2. Sift the flour and 160g icing sugar into the food processor and blitz for a few seconds. Add the melted butter to the dry ingredients in the processor and blitz to combine. Tip the mixture into a medium mixing bowl.
  3. In another bowl, whisk the egg whites with the remaining icing sugar and a pinch of salt until they form soft peaks. Mix a third of the egg white into the flour and butter mixture, then add the fig chunks. Carefully fold in the remaining two-thirds of the egg whites. Spoon the friand mixture into the prepared moulds and bake for 20-22 minutes, until a skewer inserted into a friand comes out barely moist.
  4. Leave to cool for 10 minutes before gently tapping out and cooling on a wire rack. Serve dusted with icing sugar and scattered with the extra chopped pistachios.

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    1. Hi Kasia, this friand recipe doesn’t require baking powder because the whisked egg whites act as a raising agent. Happy cooking!

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