Peach And Vanilla Friands

By Laura Bakhtiarian

As seen in Adelady magazine | Issue 1

Image credit : Naomi Giatas

These perfect little friands make a pretty morning tea or an indulgent lunchbox treat.

Prep : 20 mins
Cook : 30 mins
Makes : 12


1½ cups icing sugar
½ cup plain flour
1 cup almond meal
180g butter
6 egg whites
1 tsp vanilla bean paste
200g can peach slices in natural juice, drained, chopped
Vanilla sugar, for dusting


Preheat oven to 180°C.

Lightly grease a 12-hole friand pan (or muffin pan).

Melt butter gently in a saucepan over the stove or on low heat in the microwave.

In a large bowl, sift icing sugar then flour, then mix in almond meal. Make a well in the centre and
add butter, stirring gently until just combined.

In a separate bowl (make sure it’s very clean), add egg whites and vanilla bean paste and lightly whisk until just frothy. Gently fold into the flour mixture, then stir in 3/4 of the peaches.

Spoon mixture evenly into the prepared friand pan. Top each friand with a couple of pieces of
the remaining peaches.

Bake for 20–25 mins or until friands are golden and a skewer inserted into the centres comes
out clean.

When cooked, allow to cool in pan for five minutes before turning out onto a wire rack.

Allow to cool completely. Dust with vanilla sugar.

This recipe was featured in Adelady Magazine

This recipe was featured in Adelady Magazine

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