Name: Chocolate hazelnut friands
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 cup gluten-free plain flour; 1/4 cup cocoa powder; 1 1/3 cup gluten-free icing sugar, plus extra, to dust; 1 1/4 cup hazelnut meal (ground hazelnuts); 80 gram dark eating chocolate, finely chopped; 240 gram unsalted butter, melted, cooled; 6 egg whites, lightly beaten

Ingredients

1/2 cup gluten-free plain flour

1/4 cup cocoa powder

1 1/3 cup gluten-free icing sugar, plus extra, to dust

1 1/4 cup hazelnut meal (ground hazelnuts)

80 gram dark eating chocolate, finely chopped

240 gram unsalted butter, melted, cooled

6 egg whites, lightly beaten

Method

1.Preheat oven to 180°C/160°C fan-forced. Lightly grease nine 1/2-cup friand pans.

2.Sift flour, cocoa powder and icing sugar into a medium bowl. Stir in hazelnut meal and chocolate. Make a well at centre.

3.Add butter and egg white to dry ingredients; mix until well combined. Pour mixture evenly into prepared pans. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Cool in pans for 5 minutes; transfer to a wire rack to cool. Serve dusted with extra icing sugar.

If you don’t have friand pans, make this recipe in a 12-hole (1/3-cup) muffin tray. Cooking time will vary. We used extra large (60g) eggs. You can freeze friands for up to 2 months. Thaw at room temperature.
Note

Women's Weekly Food