Pistachio and honey friands recipe
Try a spoonful of nature's nectar in loads of delicious dishes, from sweet to savoury. These sticky treats are quick to make and perfect served on a party platter!
See method- Serves 12
- 10mins to prepare, 15mins to cook and 10mins to cool
- 275 calories / serving
Ingredients
- 175g unsalted butter
- 175g (6oz) icing sugar
- 50g plain flour
- 100g (3½oz) ground almonds
- 75g (3oz) pistachios, finely chopped
- 5 egg whites
- 75g (3oz) clear honey
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Shop ingredientsEach serving contains
- Energy
- 1140kJ 275.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 0.5g
- Sugars
- 21g
of the Reference intake
Carbohydrate 24.3gProtein 4.1gFibre 0.4g
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- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Lightly grease a 12-hole friand or cupcake tin.
- In a small saucepan (or in the microwave), melt the butter and allow to cool.
- Sieve the sugar and flour into a bowl. Add almonds, 50g (2oz) pistachios and stir to combine.
- In a separate bowl, whisk the egg whites to a soft foam. Add the egg to the dry ingredients, followed by the melted butter and 2tbsp honey, and gently mix until combined.
- Divide the mixture between the 12 holes of the tin. Bake in the oven for 12–14 minutes until golden, and a skewer inserted into the middle of a cake comes out clean.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack. To serve, drizzle with the remaining honey and scatter over the remaining pistachios.
- See more Baking recipes
Freezing and defrosting guidelines
To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Freeze cakes in an airtight container for up to a month.
To defrost: Leave to defrost at room temperature for several hours before serving.
