Cranberry and pecan friands
Indulge in these delightful Cranberry and Pecan Friands, made with all-purpose white wheat flour, crunchy pecans, and sweet dried cranberries. Light and buttery with six whipped egg whites, these friands offer a perfect blend of nutty and fruity flavors. Ideal for an elegant tea-time treat or a decadent dessert, these friands are sure to be a hit with family and friends.
- 17 Mar 2025
- Cook time 20 min
- Prep time 15 min
- 6 Servings
- 5 Ingredients
Friands, a popular treat in Australia and New Zealand, are delightful small almond cakes with a moist, dense texture. This recipe for cranberry and pecan friands introduces a festive twist, combining the tartness of cranberries with the rich, nutty flavor of pecans. Perfect for holiday celebrations or a cozy tea-time treat, these friands are sure to impress your friends and family.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a friand or muffin tin and set aside.
Place the pecans in a food processor and pulse until they are finely ground. Be careful not to over-process; you want a sandy texture, not pecan butter.
In a small saucepan, melt the butter over medium heat until it turns a light brown color and takes on a nutty aroma. This is called beurre noisette or browned butter. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the ground pecans, all-purpose flour, and dried cranberries. Stir well to ensure the cranberries are evenly distributed.
In a separate bowl or using a stand mixer, lightly whisk the egg whites until they become frothy. You do not need to beat them to stiff peaks, just until they are light and frothy.
Gradually pour the cooled, browned butter into the egg whites, gently folding with a spatula. Once combined, fold in the dry ingredients mixture until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared friand or muffin tin, filling each cavity about three-quarters full.
Place the tin in the preheated oven and bake for 20-25 minutes, or until the friands are golden brown and a toothpick inserted into the center comes out clean.
Remove the friands from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Once cooled, your cranberry and pecan friands are ready to be enjoyed. They are delightful as they are, but can also be dusted with a light sprinkling of powdered sugar before serving for an extra touch of sweetness.
Tips:
- Ensure the egg whites are at room temperature before whipping them; this helps achieve the best volume.
- Toast the pecans lightly before using them in the recipe for an enhanced nutty flavor.
- Sift the flour to avoid any lumps and ensure a smooth batter.
- Don't overmix the batter after combining all the ingredients; gentle folding will keep the friands light and airy.
- Use a non-stick friand pan or mini muffin tin, and grease them well to ensure the friands release easily after baking.
- Allow the friands to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely to avoid breaking.
Making cranberry and pecan friands is a rewarding experience, resulting in deliciously moist and flavorful treats that are perfect for any occasion. Whether enjoyed fresh out of the oven or later in the day with a cup of tea, these friands are a wonderful way to savor the combination of cranberries and pecans in a delightful cake form.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 410kcal | 21% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 2.90g | 8% |
| Sugar 10g | 10% |
| Fat | |
| Fat 36g | 41% |
| Saturated 12g | 42% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 16mg | 3% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.50mg | 3% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 0.24mg | 0% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 3.40ug | 3% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.28mg | 31% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 160mg | 5% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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