Hazelate = Hazelnut + Chocolate
Friands seem to be a spin-off from Financiers that were originated from France.
Usually, friands are made of almond-meal (ground), icing sugar and egg whites.
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| Toasted Skinless Hazelnuts |
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| DIY Ground Hazelnuts |
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| Cooling Melted Butter |
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| Sieved Flour, Cocoa & Icing Sugar |
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| Egg Whites & Yolk, Seperated |
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| Whisking the Egg Whites till Frothy |
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| Combining the Ground Hazelnuts and Flour-mixture |
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| Filling the 'Well' |
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| Friand Batter |
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| 12-Hole Friand Tin |
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| Friands Hole Filled ; 3/4 Full |
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| Baking at 200°C |
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| Cooling the Baked Friands for 5 minutes in the Tins |
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| Allow Friands to Cool Completely on Wire Rack |
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| Time for High-tea ! |
Makes ~ 12
INGREDIENTS
- 200g hazelnuts
- 185g unsalted butter, melted
- 6 egg whites (remaining 6 yolks can be used for Easy Eggy Custard)
- 155g plain flour
- 30g cocoa powder
- 250g icing sugar
- Icing sugar, to dust
METHODS
- Preheat oven to 200°C and lightly grease a friands tin.
Preparing ground hazelnuts…
- Spread hazelnuts onto a baking tray and bake for 8-10 minutes (produces a toasty smell and lightly brown color – do not burn the nuts!).
- Remove skin, cool and process in a 2-blade blender until finely-ground.
- Melt the butter in a small saucepan and cool till lukewarm.
- Whisk the egg whites in a clean and dry mixing bowl – till frothy but not firm.
- Sift flour, cocoa and icing sugar into a large mixing bowl and stir in the ground hazelnuts.
- Make a ‘well’ in the center and fill it with the egg whites and melted butter, mix well.
- Fill each friand hole with the mixture -3/4 full – and bake in the center rack for 20-25minutes.
- Remove from oven and leave friands in tins for 5minutes before turning them out on a wire rack to cool.
- Dust with icing sugar and serve.
Recipe from:
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