GLUTEN-FREE WHITE CHOCOLATE, HAZELNUT AND SPICE FRIANDS
Looking for something sweet, spicy and a bit nutty to celebrate St. Valentine’s Day? Look no further than our White Chocolate, Hazelnut and Spice Friands.
They’re very quick to make and when dusted with icing sugar hearts will add a bit of romance to that glass of champagne or even a cuppa on V. Day.
Rosie
WHITE CHOCOLATE, HAZELNUT AND SPICE FRIANDS
Makes 48 mini friands or 10-12 regular size
100 gm unsalted butter
100 gm white couverture chocolate, chopped
190 gm pure icing sugar
80 gm Revenge Gluten-free Plain Flour Mix
1 teaspoon ground cinnamon
1 teaspoon ground allspice
100 gm blanched and ground hazelnuts
6 egg whites
Preheat oven to 170° C fan forced (190° C conventional). Grease well two 24 mould mini muffin trays or 12 regular sized friand tins.
Melt butter and white chocolate together either in a double boiler or in the microwave.
Sift the icing sugar, gluten-free plain flour, cinnamon and allspice together in a bowl. Add the ground hazelnuts and mix well.
Lightly whisk the egg whites.
Add the butter/chocolate and the egg whites to the dry ingredients and mix well.
If making the mini version, using a dessertspoon or two teaspoon amounts, transfer the mixture to the prepared tins. Bake for 8-10 minutes or until lightly golden and the centres spring back to the touch.
If making the regular sized version, transfer the mixture in 1/3 cup amounts to the prepared tins. Bake for 20-25 minutes or until lightly golden and the centres spring back to the touch.
Allow to stand on a cooling rack for 5 minutes before turning out onto a cooling rack. If they don’t come out easily, gently run a knife around the edges and they will pop out.
Dust with icing sugar to serve.
TIP:
While the mini versions do make a great photo and are delicious, we do prefer the regular sized friands.