5.13.2011

Almond and Raspberry Friands



First of all, let me introduce you to vanilla bean paste. If you don't have this in your pantry, you should. Vanilla bean paste is much thicker than vanilla extract; it's actually a thin syrup. A bottle of it at Williams Sonoma  is $11. That may sound like a lot, but it isn't. This little bottle goes a long, long way.


Use vanilla bean paste in place of vanilla extract or vanilla beans anytime you want the beans to shine. Cakes, ice cream, frosting, you name it, if the recipe calls for vanilla, this can't help but improve your results. You certainly could use an actual vanilla bean instead of the vanilla bean paste, but it's a bit more pricey and this is so much simpler. Here's the formula: one teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract.


And I used it in this friand recipe for our end-of-year Garden Club luncheon last week. The recipe is quite similar to one for financiers that I made last year. The word "friand" seems to be used in Australia and New Zealand for a pastry that is based on the French
financier. The difference? Australian and New Zealand friands often utilize flavorings other than vanilla and also use fruit and/or nuts, which the French version does not. They are also baked in oval shapes.

This particular recipe, from Donna Hay magazine, did not call for vanilla (I added it anyway) but did call for raspberries to make them a touch more summery. They also suggested using fluted tins. They aren't too sweet and I love this fluted shape. They were a big hit at the luncheon. Besides, how simple can a recipe be? And all in one bowl too! Sprinkle some powdered sugar on top for the final touch.



Almond and Raspberry Friands

Adapted from  Donna Hay, issue 53




Ingredients:
1 cup almond flour
1 2/3 cup confectioners sugar
3/4 cup all purpose flour
scant 1 teaspoon baking powder, sifted
1 teaspoon vanilla bean paste
5 egg whites
9 tablespoons butter, melted (plus more softened butter for the tins)
150 g. raspberries (I used 3 berries in each friand)

Method:
Preheat oven to 360. 

Brush softened butter in each of the fluted tart tins and then place in the freezer for a while. Makes it easier to remove the friand.
Place almond flour, sugar, flour, baking powder, egg whites and butter in a bowl and whisk until smooth. Spoon mixture into fluted tart tins, top with raspberries (I pushed them into the batter a bit) and bake for 20-25 minutes or until golden. Makes 12.

46 comments:

  1. Mmmhhh, divine looking! They be a great accompaniment to the tea I am drinking now...

    Cheers,

    Rosa

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  2. If there is a Williams and Sonoma on Capital Hill I willbe picking up some vanilla bean paste. The kids are going to Seattle so I know there is there.

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  3. You're right! I do need this vanilla bean paste in my life! I think this calls for a trip to Williams Sonoma...today! I also need these friands...I love any almond-infused baked good!

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  4. I can't wait to try this recipe, Barbara. I'm always looking for new ways to use almond flour and the berries in each little cake make them really special. Bookmarked!

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  5. I love vanilla bean paste, especially for vanilla ice cream when you want to get all those beautiful specks.

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  6. great to learn about, Barbara! I have never used vanilla bean paste--it has got to yield intense results. I always love to see the little flecks of bean in a dessert (especially in ice cream, as Sylvie says)
    I'll be make these in a few weeks--my raspberry bushes are starting to form tiny berries. Thanks!

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  7. LOVE this vanilla bean paste! About a year ago I started using it in any recipe that calls for vanilla...it's flavor is truly unmatched and I love the pretty specks! I bet it was fantastic in your lovely friads, Barbara!

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  8. Raspberries and almonds are one of the best combinations ever! I;d like to give these a try, need to pick up some little tins though.

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  9. I am going to look for vanilla bean paste here in the UK, I love the idea of vanilla wow factor.
    I love financiers :D.
    *kisses* HH

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  10. I need to get some vanilla bean paste! I looked for it at my grocery store but didn't see it there. A special trip to WS is in order ;)

    I love anything with almond and these beautiful little bites sound wonderful!

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  11. Barbara, these friands look so mouthwatering. have to copy it down. Thanks!
    Hope you're having a terrific day.
    Cheers, Kristy

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  12. Great to know! These are beautiful - and the flavor combination is perfect.

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  13. I've used the vanilla paste before, it's a nice addition! The cakes are beautiful, they look so good.

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  14. Barbara these look delicious!

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  15. I use a lot of vanilla paste these days and I agree, a little goes a long way. Have a great day.

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  16. These look amazing Barbara and delicious! love the pictures! gloria

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  17. I loved these the first time I saw them! I don't mind seeing them again, they look fantastic!

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  18. I lost all too dear Barbara! I made my post again. These look absolutely delicious! gloria

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  19. I have to try that paste..what cute little molds..I lost my post and comments also..and a prepared post also..

    C'est la vie~

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  20. I've never liked scraping the little beans out of a big bean. This is the perfect solution. I'm off to William Sonoma! I thought something was up with blogger. I only lost two comments, so I guess I was lucky. Glad you repeated this!

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  21. Same thing happened to me. My post has come back but not the comments - at least not yet. They say they're sitll working on it.

    These still look great :)

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  22. It doesn't seem like I lost anything yet. I guess it was a good thing I just couldn't get to my latest post until today.

    Simple for you maybe but I'm more than sure I would botch up something. Yours look simply elegant and since I missed the initial friand post, I'm glad you had to repost:)

    Thanks for sharing, Barbara. I'm going to check out that paste too. I use home made vanilla sugar when I do get around to baking which as you know isn't often. Thank goodness for YOU!!!

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  23. hmm, vanilla bean paste sounds like I need to get some!

    your recipe looks great!

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  24. I've been using vanilla bean paste for a while and it is great! So convenient and good value for money as you need so little and it keeps so well. Lovely recipe, I'll give it a try when we come into raspberry season here in Shropshire, UK.

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  25. I got my post back, but not my comments (yet). Keeping my fingers crossed! In the meantime, your friands look great. Well worth reposting!

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  26. Hi Barbara,

    These look delicious and thanks for sharing the recipe again. I have the same brand of vanilla extract and will have to look out for the paste.
    I enjoy these treats and sometimes buy them to have with coffee but have never made them.

    Happy weekend
    Hugs
    Carolyn

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  27. Arrgh, how frustrating. Blogger has been messing us around here in Oz too. I had troubles with my post editor but touch wood, so far it looks like it's been fixed. Been meaning to try Vanilla bean paste but the price has stopped me, but if you say it goes a long way, I think I'll take the plunge.

    Lovely friands.

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  28. Barbara, adorable and looks delicious too! You share the best recipes with us and I have a folder dedicated to you
    Have a wonderful weekend
    xx
    Bunny
    I will be making this as soon as my berries are ready in my garden...My Rhubarb is almost ready and I will be making the rhubarb desist you posted soon :)

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  29. These are certainly cute enough to comment on twice! I've never had a friand before but you've convinced me that i need to tackle them! And by tackle them I mean make them and then eat a whole batch. :P

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  30. Technology can be so frustrating, can't it?

    Anyway, these gorgeous little friands look really delicious, Barbara...and I love that vanilla bean paste too!

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  31. great combo of flavors - looks great!

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  32. I will need to pick up some vanilla bean paste. Your friands are lovely!

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  33. Well, good to know that it was Blogger, because I thought it was me! They look wonderful!

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  34. I love vanilla bean paste too. I'm sure I'd love these gorgeous little treats too.

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  35. This seriously looks so good that I want to taste these fast! You make food so charming, haha. You have the best food in the blogosphere. XX

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  36. The vanilla paste that we get in the UK is even thicker than that - it's almost the texture of honey (and a real pain to get off the spoon). These friands look wonderful! They are one of my favourite cakes, and I am always happy to see people spreading the friand love!

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  37. Bad, bad Blogger!! I'm kinda' glad I was unplugged Thu-Sat. Hrmph.

    Sounds fab, but it will be June before I can think about baking.

    Now, what to wear to the May Dinner on Thursday?!

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  38. well, hello, vanilla bean paste--nice to meet ya! would you like to come to my house? i have candy...and lots of baked goods for you to flavor. :)
    your friands are lovely--so pretty and dainty!

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  39. these are beautiful Barbara!! i have vanilla bean paste in my pantry but have never used it . . . better get to it!!!

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  40. I'm a huge fan of vanilla paste. It has such an amazing flavor....yum! If you ever go to Marshalls before sure to check their for Nielsen-Massey products. They sometimes carry them for less. My last bottle of vanilla paste only cost me about $6.

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  41. I love friands. Those look so pretty and tempting.

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  42. I love the idea of vanilla bean paste, Barbara. :-) Mmm, I can only imagine how scrumptious it would be in a custard or ice cream. Yum!!

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  43. The vanilla bean paste sounds like a good value to me!

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  44. Thank you so much Barbara for turning me on to this vanilla bean paste. I will go order it now. I have a friend who always brings me home vanilla whenever she travels. So sweet of her to do.
    Your friands looks so good. As does the orange ice cream in your latest post.
    I hope all is great with you Barbara. Things are going well for us here in our corner of the world.
    sending hugs...

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  45. I have never made friands at home, figuring, I will buy them when I am in Paris! Well, this recipe makes me want to make them myself.Thanks for the vanilla paste tip, I will check it out asap.

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  46. So pretty!!! I'll have to look for almond flour, and I've never heard of vanilla paste, but I'm glad W-S carries it. Always fun to shop there. :) A lot of times I'm finding things to come out too sweet, but this looks just perfect!

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