Deceptively easy little cakes which are lovely served as a dessert when they are still warm with some ice cream on the side.
The addition or rosewater is optional, you could also try orange blossom essence
200g butter
100g pistachio, plus extra for sprinkling
200g icing sugar
100g ground almonds
100g plain flour
6 egg whites
1 tsp rosewater (optional)
Heat the oven to 180C fan
Melt the butter and allow to cool a little. Use some of the butter to grease the moulds.
In a food processor, whizz the 100g of pistachios with the icing sugar until it is very finely chopped. Add this to a bowl with the ground almonds, and flour. Roughly chop the remaining pistachios and set aside.
Briefly whisk the egg whites to make them frothy, pour over the dry ingredients along with the butter and rosewater if using. Give it all a good stir and divide between the holes in the friand tray. Sprinkle with chopped pistachio and bake for 20 minutes. They are done when a skewer is inserted and it comes out clean.
Serve warm with ice cream
Ingredients
- 200 g butter
- 100 g pistachio plus extra to serve
- 200 g icing sugar
- 100 g ground almonds
- 100 g plain flour
- 6 large egg whites
- 1 tsp rose water
Instructions
- Heat the oven to 180C fan
- Melt the butter and allow to cool a little. Use some of the butter to grease the moulds.
- In a food processor, whizz the 100g of pistachios with the icing sugar until it is very finely chopped. Add this to a bowl with the ground almonds, and flour. Roughly chop the remaining pistachios and set aside.
- Briefly whisk the egg whites to make them frothy, pour over the dry ingredients along with the butter and rosewater if using. Give it all a good stir and divide between the holes in the friand tray. Sprinkle with chopped pistachio and bake for 20 minutes. They are done when a skewer is inserted and it comes out clean.
- Serve warm with ice cream