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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I was given a cookbook for Christmas and this was the first thing I made..yummm! (You can use a muffin tin if you dont have friand moulds.) Ingredients:
175 g butter, melted and cooled |
1 cup ground almonds |
1 1/2 cups icing sugar |
1/2 cup flour |
5 egg whites |
1 teaspoon raspberry essence |
1 cup fresh raspberry (you can use frozen) |
Directions:
1. Preheat oven to 220°C.
2. Spray a tray of friand moulds (or a muffin tray) with non stick baking spray.
3. Place the ground almonds, icing sugar and flour in a mixing bowl.
4. Add the unbeaten egg whites and mix together.
5. Add the melted butter and raspberry essence and mix well.
6. Spoon approximately a tablespoon of mixture into each mould. Place a few raspberries in each mould then cover with the remaining mixture.
7. Bake for 5 minutes, then turn oven down to 200C and bake a further 12-15 minutes.
8. Cool in tin for 5 minutes before turning out on to wire rack to cool.
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