Raspberry hazelnut friands

Indulge in the exquisite flavors of Raspberry Hazelnut Friands with this easy recipe. Made with powdered sugar, ground hazelnuts, white wheat flour, creamy butter, egg whites, and fresh raspberries, these delightful mini cakes are perfect for any occasion. Enjoy the nutty richness combined with the tart sweetness of raspberries in every bite!

  • 12 Apr 2025
  • Cook time 10 min
  • Prep time 10 min
  • 8 Servings
  • 6 Ingredients

Raspberry hazelnut friands

Raspberry hazelnut friands are delicate, moist mini cakes that combine the nutty richness of hazelnuts with the tart sweetness of raspberries. These charming little treats are perfect for an afternoon tea or as a delightful dessert to impress your guests.

Ingredients:

1 cup powdered sugar
160g
1 cup hazelnuts
120g
1/2 cup all-purpose white wheat flour
60g
2/3 cup butter
150g
6 egg whites
200g
1/2 cup raspberries
72g

Instructions:

1. Prepare Your Mold: Preheat your oven to 350°F (175°C). Grease a friand tray or a muffin tin generously with butter or non-stick spray. If using muffin tins, you can also line them with paper liners.
2. Process Hazelnuts: Place the hazelnuts in a food processor and grind them until they resemble a fine meal. Be careful not to over-process to avoid turning them into hazelnut butter.
3. Mix Dry Ingredients: In a medium-sized bowl, sift together the powdered sugar and all-purpose flour. Add the ground hazelnuts and stir to combine evenly.
4. Melt Butter: In a small saucepan, melt the butter over low heat until it's fully liquefied. Remove from heat and allow it to cool slightly.
5. Whip Egg Whites: In a clean, large mixing bowl, whisk the egg whites until they become frothy. No need to reach stiff peaks; just ensure they are light and airy.
6. Combine Ingredients: Gradually fold the dry mixture into the frothy egg whites using a spatula. Be cautious and gentle to retain as much air as possible. Once combined, slowly pour in the melted butter while continuing to fold gently until the batter is smooth and well mixed.
7. Add Raspberries: Gently fold the raspberries into the batter, ensuring they are evenly distributed without crushing them.
8. Fill the Molds: Spoon the batter into the prepared friand or muffin molds, filling each cavity about 2/3 full to allow space for rising.
9. Bake: Place the tray 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. The tops should spring back when lightly pressed.
10. Cool: Allow the friands to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Serve: Once cooled, dust the friands with a light sprinkling of powdered sugar if desired. Enjoy them with tea or coffee!

Tips:

- Ensure the hazelnuts are finely ground to achieve a smooth texture in your friands.

- Use room temperature butter to help blend the ingredients more easily.

- Gently fold the raspberries into the batter to keep them whole and prevent them from bleeding into the mixture.

- Use a non-stick friand or muffin pan to ensure easy removal and maintain the shape of the friands.

- Preheat your oven to the right temperature to ensure even baking and a nicely risen friand.

- Allow the friands to cool in the pan for a few minutes before transferring to a wire rack to cool completely, preventing them from breaking apart.

Your raspberry hazelnut friands should come out beautifully golden, with a crisp exterior and a soft, moist center. The combination of hazelnuts and raspberries offers a unique flavor profile that's both rich and refreshing. Serve these friands with a dusting of powdered sugar for an added touch of elegance.

Nutrition Facts
Serving Size100 grams
Energy
Calories 350kcal18%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 30g9%
Fiber 2.30g6%
Sugar 20g21%
Fat
Fat 24g29%
Saturated 9g30%
Cholesterol 44mg-
Vitamins
Vitamin A 140ug16%
Choline 13mg2%
Vitamin B1 0.12mg10%
Vitamin B2 0.12mg9%
Vitamin B3 0.48mg3%
Vitamin B6 0.10mg6%
Vitamin B9 22ug6%
Vitamin B12 0.02ug1%
Vitamin C 3.40mg4%
Vitamin E 2.34mg16%
Vitamin K 4.17ug3%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.29mg32%
Iron, Fe 0.90mg8%
Magnesium, Mg 33mg8%
Phosphorus, P 66mg5%
Potassium, K 170mg5%
Selenium, Se 6ug12%
Sodium, Na 44mg3%
Zinc, Zn 0.52mg5%
Water
Water 33g-
* 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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