There’s something new here today – and I know you’ll forgive me for the self-centered moment. :)
After receiving emails and comments asking me about the kind of training I have, the equipment I use for my photos, etc., I’ve decided to add an “about me” page to TK – and that would have to come with a lemon recipe on the side, of course. :)
Lemon pistachio friands
adapted from here
190g unsalted butter
60g all purpose flour
200g icing sugar, plus extra to dust
60g almond meal (ground almonds)
60g unsalted pistachios, finely ground
5 egg whites
grated zest of 2 lemons
Preheat oven to 180°C/350°F. Melt butter and use a little to grease a 12-hole friand pan. Dust with a little flour, shaking out excess.
Sift the flour and sugar into a large bowl, then stir in the almond meal and the ground pistachios.
Place egg whites in a small bowl and lightly froth with a fork. Add to dry ingredients with melted butter and zest, stirring until completely combined. Fill each friand hole two-thirds full. Bake for 25-35 minutes until golden and a skewer inserted in the centre comes out clean. Remove from the oven, leave in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar just before serving.
The friands will keep for 2-3 days in an airtight container.
Makes 12 – I halved the recipe above and got 9 friands, 6 using 3-tablespoon capacity star shaped pans + 3 using 1/3-cup (80ml) capacity muffiin pans