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Raspberry Pistachio Friands

Made with a combination of almonds, hazelnuts, and pistachios, these raspberry pistachio friands are the perfect delicate little cake to serve at a tea party.
Prep Time10 mins
Cook Time25 mins
Course: Dessert


  • cup all purpose flour (90g)
  • ¾ tsp baking powder
  • 7 tbsp (50g) ground almonds
  • 6 tbsp (40g) ground hazelnuts
  • 6 tbsp (40g) ground pistachios
  • 1 ⅓ cup (190g) icing sugar (plus extra for dusting on top)
  • ½ cup butter, melted (plus extra for greasing pan)
  • 2 tsp vanilla extract
  • 5 egg whites
  • 200 g fresh raspberries
  • 1/2 cup (50g) slivered pistachios (or roughly chopped)


  • Pre-heat your oven to 320°F. Generously butter 24 mini muffin cups (or 12 large, or 12-16 friand molds).
  • In a large bowl, combine the flour, baking powder, ground almonds/hazelnuts/pistachios and icing sugar. Whisk to combine.
  • In a medium sized bowl, whisk the egg whites until very foamy.
  • Add the melted butter, vanilla and foamy egg whites to your dry ingredients. Fold with a spatula until well combined.
  • Spoon the batter into your prepared pans, filling them ½ to ¾ of the way full.
  • Sprinkle some slivered or chopped pistachios on top of each mold. Place 2-3 raspberries on top of each and press them down slightly just so they stick (I'd recommend 2 raspberries in the mini pans, 3 or 4 in the bigger ones).
  • Bake for 15-20 minutes, until the tops of the cakes are springy and a toothpick inserted into the centre comes out clean.
  • Let the cakes cool slightly in their pans before moving them to a wire rack to cool completely.
  • Dust with icing sugar and serve.


Original recipe by Clair Ptak, shared on Pacific Sun. Method modified slightly.