Ingredients
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4 1/2
-
2/3
-
1
-
1/3
-
4
-
6
-
-
-
-
-
-
-
-
-
Directions
Pecan and Burnt Butter Friands,From an Australian magazine.,The taste of these little beauties was out of this world! There’s a rich flavor of toasted nuts and “burnt” butter that just about drove ME nuts. I halved the recipe because I didn’t have enough pecans and added almonds to make up the required 1/3 cup of nuts. Honestly I was worried I would end up eating all the batter before I could bake any. Finally baked the 3 “muffins” for about 25 minutes. Will make them in a mini muffin pan next time. Thanks for a terrific recipe! Update: I’ve found it can use a bit more sugar. The batter tastes just right with the given amount, but it seems to lose some of the sweetness after baking. I added some extra powdered sugar, and it was just perfect. Also, the muffin version was more moist when compared to the mini muffin. Yummy.
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Steps
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1
Done
|
Grease 6-Friand Pan, or Muffin Pan. |
|
2
Done
|
Melt Butter in Heavy Based Saucepan Over Medium Heat, Heat Until It Browns, Watching Carefully- It Should Be Quite Dark and Smell Nutty, but not Burnt; Cool. |
|
3
Done
|
Process Toasted Pecans Until Finely Ground (if Unavailable, or You Have No Processor, Use Bought Ground Hazelnuts or Almonds). |
|
4
Done
|
Combine Pecans, Sugar, Flour, Cooled Butter and Egg Whites in Medium Bowl, Stir Well. |
|
5
Done
|
Spoon Batter Into Prepared Pan, Decorate With a Whole Pecan on Top of Each Uncooked Friand, If Desired. |
|
6
Done
|
Bake in Preheated Oven at 180c, 350f For 20-25 Minutes (until Lightly Browned and Puffed Up). |
|
7
Done
|
Dust Lightly With Icing Sugar to Serve. |
