Try this delicious recipe for Raspberry-pistachio friands sourced by our food writer Libby Kimber.
Image and recipe from Good Without Gluten by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, photography by Akiko Ida , Murdoch Books, RRP $16.99.
Prep: 15 mins (plus 1 hour resting time)
Cook: 15 mins
- 130g butter, plus extra for greasing
- 50g pistachios, ground
- 50g (1/2 cup) almond meal
- 90g gluten-free flour mix
- 175g icing sugar
- 2 egg whites
- 250g (2 cups) fresh raspberries
Preheat oven to 180°C.
Heat the butter in a saucepan over medium heat until it turns a light brown colour and a few brown flecks appear. Stop the cooking process by dipping the base of the saucepan in cold water, then allow to cool.
Combine the ground pistachios, almond meal, flour mix and icing sugar.
Beat the egg whites by hand until they look foamy, then fold into the dry ingredients. Pour this mixture into the cooled butter, mix well then allow to stand for 1 hour in the refrigerator.
Grease 12 friand moulds and fill them three-quarters full with the batter just taken out of the refrigerator. Divide the raspberries between the friands.
Bake for 15 minutes or until they spring back when gently pressed. Cool well before removing from the tin.
Gluten free flour mix
- 320g (2 cups) rice flour
- 240g (2 cups) cornflour
- 100g (1 cup) almond meal
- 2 tsp xanthan gum
Place all the ingredients in a large bowl and mix well with a whisk. Store in an airtight container.
This mixture of dry ingredients will be used as a base for the biscuit and cake recipes in this book, which you can use as starting points for multiple variations by adding or replacing ingredients: eggs, sugar, oil, milk, chocolate, etc.
Don’t hesitate to make up a large quantity of flour mix in advance and store it in an airtight container for later use.