Made with Love: Raspberry, Blueberry and Pistachio Friands Recipe

This year we are celebrating Mother's day by sharing recipes from the families of the OLG team. Food is a love language and a home cooked meal made by your caregiver or loved one often holds a special place in our hearts.

Recipe from OLG team member Jess
by her sisters Zoe Calder and Eleanor Walton 

Raspberry, Blueberry and Pistachio Friands (Makes 8)

200g butter, plus extra for greasing
100g pistachio nuts, plus a few extra to serve
200g icing sugar, plus more for dusting
85g ground almonds
85g all-purpose flour
5 large egg whites
1 small container raspberries
1 small container blueberries

Step 1
Preheat the oven to 350°F / 180°C / 160°C fan / gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.

Step 2
Blitz 85g of the pistachio nuts in a food processor with the icing sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.

Step 3
Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.

Step 4
Pour the mixture into the friand tin holes, add a few raspberries and blueberries to each one, then scatter with the chopped pistachios. Bake for 20–25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.

Step 5
Serve warm or at room temperature. Dust with a little icing sugar if you like!


March 25, 2022 — Ebi Sinteh