Friands are little French cakes that use icing sugar and egg whites instead of whole eggs and very little flour so the result is dreamily light, while the ground almonds keep them beautifully chewy and moist.
Traditionally baked as small oval shapes in a specially designed friand pan, they also work perfectly when baked in a muffin tin or paper cups.
These are perfect with coffee, to round off a meal, or to show off at a teatime table.
Make Cinnamon friands with sweet pear crisps