Berry Friands

Berry Friands | Butter Baking

For the past few weeks, I’ve been working full time at this gorgeous bakery, making all the little cakes and cookies, eclairs and tarts.

Berry Friands | Butter Baking

I’m absolutely loving every second, but when every day is jam packed full of baking, it’s a little harder than usual to get motivated to bake when I come home.

But last week, on a rare afternoon off, I found a spare moment to make these friands.

Berry Friands | Butter Baking

I was trialling out a recipe to make at the bakery, as I really wanted to have a new, fun, little cake option that could easily be made gluten free.

This was the first recipe I came across, and I am now in love with it!

Berry Friands | Butter Baking

The friand batter took all of 5 minutes to weigh up and mix, it smelt gorgeous while it was baking and the friands were so light and lovely (I’ll let you in on a little secret too – before I tried these, I didn’t even like friands)!

Berry Friands | Butter Baking

I now make them at the bakery and they’ve been doing great! I’ll be playing around with different flavour variations too, so stay tuned.

Berry Friands | Butter Baking

P.S. A blog post of mine was featured in GRAM magazine this month, and is the first piece I’ve ever had published in print. I’m so excited! Check it out online here.

Berry Friands | Butter Baking

  • 5 egg whites
  • 150g unsalted butter, melted (or optionally, browned)
  • 180g icing (powdered) sugar, sifted
  • 90g almond meal
  • 50g plain flour, sifted (or gluten free flour)
  • Pinch of salt
  • ½ cup frozen berries of choice
  1. Preheat the oven to 180 C (350 F) and lightly grease a mini muffin pan (or friand moulds).
  2. In a medium bowl, whisk the egg whites just to break them up.
  3. Add the butter, icing sugar, almond meal, flour and salt, whisking until combined.
  4. Pour the batter into mould, until it is ¾ full.
  5. Top each one with a few berries.
  6. Bake for about 15 minutes (if using a mini muffin pan), until golden and a skewer inserted comes out clean.
  7. Allow to cool slightly before removing from moulds. Makes 24 little friands.
  8. Happy baking!

Adapted from What Katie Ate.

Leave me a comment:

  1. Hi,
    Thanks for all your lovely recipes :) i’d like to ask you if it’s necessary to have so much sugar in something like these friands as there. Would it be ok if I used less?



    • Hi Monica! I would say stick to the recipe, at least the first time you make them! Considering how few ingredients are in here, I wouldn’t mess with it too much, and they aren’t very sweet anyway. Give it a go before you start playing with it :-)

  2. Congratulations on being published!! That is really exciting news and they picked a very appealing recipe. I actually printed that one out a few days ago and am trying to be good for a bit before I make them. I’m really afraid I will eat them all!! These friands look good too. That’s a new word for me, but if they taste as good as they look, I’m all for them.

    • Thanks so much Diane! Haha the beauty about the peanut butter bites is you can make small batches – and then it doesn’t matter if you eat them all!
      Oh the friands are a yummy, and so easy, treat too! Enjoy :-)

  3. These friands look so summery with the colorful berries poking through. :) I had to look up what a friand is. Apparently they are popular in Australia and under the radar in the U.S. !

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  5. Hi there, thanks for sharing this recipie. I live in NZ (friends are popular cafe treats here too) and am gluten free, so I really appreciate finding gluten free recipies. Thanks

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