Chocolate raspberry friands

Chocolate raspberry friands




  • half a cup gluten-free plain flour
  • 1 and a half cups icing sugar
  • 1 cup almond meal
  • 6 egg whites
  • 180g unsalted butter, melted
  • 2 teaspoons vanilla extract
  • half a cup choc chips
  • 1 cup raspberries


Preheat oven to 180C. Grease a 12-hole friand tin (or use a regular muffin or deep cupcake pan). Sift plain flour and icing sugar into a mixing bowl, stir in almond meal.

Make a well in the centre and add egg whites, butter and vanilla, then stir well to combine. Spoon mixture into tin, filling each hole two-thirds full, then sprinkle tops with choc chips and raspberries.

Bake for 20-25 minutes until golden and a skewer inserted in the centre comes out clean.

Turn onto a wire rack to cool completely.


  • If you are preparing these friands as gifts for friends (personally, I can‰t bear to part with them), wrap in a square of brown paper and tie with kitchen string.
  • Friands can be prepared in advance, sealed in resealable bags and frozen until Easter.
  • What to do with six egg yolks? Will keep covered in the fridge for a few days; add to scrambled eggs, omelettes, custard.

Serving Suggestions


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