Raspberry & Pistachio Friands

Another cold day today and we are all getting a bit of cabin fever. The children are just getting over colds, so we are reluctant to let them go wild outside. There is lots of building cubby houses, nests (made from every doona and pillow found in the house), watching Wiggles, and art and craft.....Every room in the house looks like a bomb has gone off in it. When these activities all get a bit boring, we head to the kitchen and bake.

Today we made these yummy friands. So very easy to make, although pistachios aren't necessarily a pantry staple. In all honesty, Ive been meaning to make these for ages so had previously bought the pistachios and they lay patiently waiting in the pantry for this moment. This is a Donna Hay recipe that I came across in the Sunday Paper Style Magazine ages ago. The mixture looked a bit funny, but once baked, they tasted delicious and were a hit by all. I think you could easily substitute the pistachios for another type of nut if you wanted to as well. Enjoy, and let me know your thoughts if you make them!

You will need-

3/4 cup almond meal

1/4 cup finely ground pistachios

1 2/3 cups icing sugar, sifted

3/4 cup plain flour, sifted

1/2 tsp baking powder

5 eggwhites

125g melted butter

200g fresh or frozen raspberries

2 tablespoons finely chopped pistachios- extra

Firstly, preheat your oven to 180 deg celcius.

Place almond meal, icing sugar, flour, baking powder, eggwhites and butter in a bowl and mix together well. Fold through the berries and spoon into greased muffin tin or paper baking cups.

Sprinkle with the chopped pistachios and bake for about 20-25 minutes or until golden brown.

Allow to cool.

Note- these can be frozen for up to 3 months.