Friend, Financier or Friand

When I first came across a recipe for Friands, I was hoping beyond hope that it had some Swedish roots. You see I do genealogy and I do connect to Nils Larsson Frand/Friend (1630-1686). A Swedish family connection is huge especially in mostly English roots. But no, Friands is a French pastry, so I was a bit disappointed but happy to find something new for me to try.

I did fiddle with the recipe as I needed it thicker. I wanted to bake the Friands in cookie cutters rather then molds and was concerned about the batter staying inside the cutter and not leaking out along the edge. So I just increased the almond meal to 1/2 c. and it worked out perfectly.

I'm not sure where I picked up with recipe but I've had it for a while. It is very similar to the Madeleine recipe I use.



Friands

1/2 c. sugar
1/2 c. flour
1/2 c. almond meal
3 egg whites
8 1/2 TBL butter, melted
2 TBL dark rum

Garnish:

Confectioner's sugar for dusting
20 pitted dark sweet cherries or fruit of your choice

Lightly whip the egg whites and gradually add the sugar. Sift flour and add almond meal. Gradually add flour mixture to egg whites and fold gently. Add melted butter and rum.

You can either bake the Friands in small tart molds or pour the batter into cookie cutters and bake on a parchment lined baking sheet. I used Pam inside each of the cookie cutter and molds and the Friands popped out with no problem. Top each friand with several cherries or fruit of choice.

Bake at 350 degrees for about 25 minutes or until lightly browned on edges and a tester comes out clean. Allow to cool and sprinkle with confectioner's sugar.





All Rights Reserved 2008 © Big Black Dog