Apricot and Pistachio friands (recipe below). How amazing are apricots? Not only are they the pride of summer with that gorgeous blush orange-red colour, they’re versatile too. Eat them as is, add them to your breakfast cereal or bake with them, they add a lovely flavour punch to an otherwise boring muffin or friand.
These friands are super simple to make in just one bowl and they’re perfect for an afternoon pick me up, snack or a lunchbox treat. What is favourite way of eating apricots? @aussiesummerstonefruit
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Apricot and Pistachio Friands
1 cup pistachio meal (made by processing 1 cup of raw pistachios in a food processor) OR use Almond meal or any nut of your choice.
1 1/3 cups icing sugar, sifted
3/4 cup plain flour, sifted
1/2 teaspoon baking powder, sifted
125g butter, melted
1 tsp vanilla extract
2 apricots, pitted, roughly chopped
4 apricots, pitted, thinly sliced
¼ cup pistachios, roughly chopped
Preheat oven to 180 degrees C.
Lightly grease a 12- capacity friand or muffin pan.
Place the pistachio meal, icing sugar, flour, baking powder, eggwhites, melted butter and vanilla extract in a bowl and whisk until combined. Fold in the chopped apricots.
Spoon the mixture into the prepared pan. Top with sliced apricots and chopped pistachios. Bake for 20–25 minutes or until the friands are golden and cooked through. Remove from oven and release friands immediately. Enjoy warm!