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Epicurious

Lime and Lemon Friands

3.1

(8)

These tasty little tea cakes are a perfect match for the Lime and Lemon Posset.

Recipe information

  • Yield

    Makes 12 friands

Ingredients

14 tablespoons butter, melted, divided
3/4 cup slivered almonds (about 4 ounces)
1/2 cup all purpose flour
6 large egg whites
2 cups powdered sugar plus additional for sprinkling
1 tablespoon finely grated lemon peel
1 tablespoon finely grated lime peel

Preparation

  1. Step 1

    Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.

    Step 2

    Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.

    Step 3

    Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.

TagsPastriesAlmondNutLemonCitrusFruitLimeBakingFood ProcessorBon Appétit
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