Friands or Financiers

Makes 12 Prep Time 5 minutes   Cook Time 25 minutes   Rated:

For the uninitiated, these are a 'posh' muffin, and well worth every calorie! The oval shape helps the friand rise and a hot oven is essential. Of course if you are fresh out of Friand tins, then by all means use a normal muffin or cupcake tin.

They are also known as Financiers elsewhere in the world. For some reason Australia and New Zealand have named them friands. The flavours usually come from the almonds and the burnt butter or beurre noisette, which is actually one of my favourite fragrances in the kitchen ever. If you have never burnt butter, it is time to go try it.

Then start using it in everything you can. Perfect with pasta, in cookies and cakes as well as of course, these friands.

I did learn at my patisserie course at The Patisserie Academy, that you should allow the batter to age at least 24 hours before baking. This helps you get a better overall end result, just as with a lot of things that are better with age. (Don't even go there!)

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  • 280 Grams caster sugar
  • 150 Grams almonds whole or blanched BUY
  • 50 Grams plain flour or cornflour if going gluten free
  • 5 egg whites
  • 1 Teaspoon vanilla bean paste BUY
  • 1/2 Teaspoon almond essence
  • 120 Grams beurre noisette, or burnt butter (see article link)
  • 100 Grams frozen or fresh berries of choice or glaced citrus of choice
  • Icing sugar to dredge warm friands



Place paper liners into 12 hole friand tin and set aside.


Preheat oven to 200ºC.


Place sugar, almonds and flour into Thermomix bowl and mill 10 sec/speed 10. Set aside.


Place egg whites, vanilla bean paste and almond essence into Thermomix bowl and mix 30 sec/speed 4.


Add milled almond mixture. Add burnt butter through hole in lid, a little at a time 12 sec/Interval.


Divide between prepared friand molds, top with fruit of choice and bake for 20-25 minutes until well risen and cooked. Leave in tin for 5 minutes before removing to cool. Dust with icing sugar whilst still warm.


Serve warm preferably, though they are just as delicious cold.

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