These Cranberry, Coconut, and White Chocolate Friands (almond cakes) were our dessert one night, and leftovers eaten the following morning along with our cappuccinos. I found them to be even more flavorful the next day. The original recipe calls for 1 cup fresh cranberries, which I did not have, so I substituted dried cranberries that I rehydrated in boiling water. Next time I plan to make the friands with fresh blueberries!
• Jennie Jordan | The West Australian, recipe adapted
MAKES 10 FRIANDS
• 3/4 cup dried cranberries
• 1 3/4 cups almond meal
• 1/4 cup Confectioners' sugar
• 3/4 cup unbleached, all-purpose flour
• 1/2 teaspoon baking powder
• 140 grams unsalted butter, melted
• 5 egg whites, lightly beaten
• 1/2 cup shredded coconut
• 2-3 tablespoons finely chopped white chocolate
1. Place the dried cranberries in a bowl and cover with boiling water. Steep for 10 minutes, then drain and set aside.
2. In a large mixing bowl, sift together the almond meal, Confectioners' sugar, flour, and baking powder. Add the melted butter and stir to combine. Add the egg whites and beat until a smooth batter.
3. Fold in the reserved cranberries, coconut, and white chocolate. Divide batter between 10 greased and lined metal oeufs en gelée molds, if you have them, or muffin tins. Bake in a preheated 350˚F oven for approximately 25 to 30 minutes, or until golden brown. Dust lightly with Confectioners' sugar before serving.
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