Pistachio and berries friands (GF) - Financiers a la pistache et aux fruits rouges (GF)

I love making (and eating) friands! There are quick to make and very convenient to use unused white eggs after you made a custard or ice cream. Plus, it's very fancy: tiny, yummy, pretty and French! So easy to wow your guests with friands! At last but not least, there are super easy to turn into a gluten-free sweet treat!

Here is my latest favourite recipe: pistachio friands with berries. This is a GLUTEN-FREE recipe!

Ingredients (~ 20-32 friands)

- 150 g butter, browned butter (see instructions)
- 70 g ground almonds
- 50 g grounded pistachio
- 170 g icing sugar
- 50 g mix of gluten-free flour (or normal flour)
- 1 tsp of vanilla paste (or vanilla essence)
- 1 pinch of salt
- 150 g of white eggs
- raspberries, blueberries, boysenberries (fresh or frozen)

Instructions

Preheat the oven fan bake at 180C.
1. Melt the butter on low heat and stop just before it burns --> this is your browned butter or 'beurre noisette' in French. Filter it in a glass and let it cool down - click here to see a picture
2. Mix all the dry ingredients together: flour, almonds, pistachio (previously grounded finely), icing sugar and salt.
3. Add the white eggs previously slightly beaten by hand until well combined - not need for over beating.
4. Add the browned butter and mix well - the batter should be runny an smooth.
5. Lay the two-thirds of the batter on the moulds, put one or two berries and cover with the remaining batter.
6. Cook 12 to 15 mins (or until the surface is slightly coloured). Coll down on the rack and store in an air tight container.

These go well with ice cream or simply a coffee/tea.