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Coffee, cardamom and almond friands with toffee drizzle


Makes: 24
timePrep time: 20 mins
timeTotal time:
Coffee, cardamom and almond friands with toffee drizzle
Recipe photograph by Toby Scott

Coffee, cardamom and almond friands with toffee drizzle


Makes: 24
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
187Kcal
Fat
12gr
Saturates
5gr
Carbs
15gr
Sugars
12gr
Fibre
1gr
Protein
3gr
Salt
0.1gr

Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes
Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes

Ingredients

  • 175g unsalted butter, in pieces, plus a little extra for greasing
  • 200g icing sugar
  • 100g plain flour
  • 6 cardamom pods
  • 150g ground almonds
  • 5 large egg whites
  • 2 tbsp instant coffee
  • 24 blanched almonds
For the drizzle icing
  • 40g unsalted butter
  • 25g soft brown sugar
  • 2 tbsp golden syrup
  • 25g icing sugar, sifted

Step by step

Get ahead
Make and ice up to 2 days ahead. The friands can be frozen (plain or iced).
  1. Preheat the oven to 180°C, fan 160°C, gas 4, and lightly butter a 12-hole muffin or friand tin.
  2. Melt the butter; set aside to cool a little.
  3. Sift the icing sugar and flour into a large bowl. Split the cardamom pods and lightly crush the seeds using a pestle and mortar (or crush them with the back of a fork), then add them to the flour along with the ground almonds. Make a well in the middle of the dry ingredients.
    Tip
    The friands can also be made with gluten-free self-raising flour.
  4. Using a balloon whisk, whisk the egg whites in a bowl until frothy – this will only take about 30 seconds.
  5. Mix the coffee with 1 tablespoon of boiling water in a cup, then pour this into the well in the flour with the melted butter and frothy egg whites. Use a large metal spoon or spatula to fold the ingredients together until well combined – it will be a sticky mixture. Spoon half of the mixture into the greased friand or muffin tin and drop a whole blanched almond onto the top of each one.
  6. Bake in the preheated oven for 15 minutes (in either type of tin) until lightly golden and risen. Leave them to cool briefly in the tin, then tip onto a wire rack. Repeat with the other half of the mixture.
  7. Put all the icing ingredients except the icing sugar in a small pan with a tiny pinch of salt and simmer for 1 minute. Remove from the heat and stir in the icing sugar. Drizzle the icing over the friands while they are still warm, then leave to cool.

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