Rose and vanilla friands

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How to make Rose and vanilla friands

  • Yield : 24
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 3 Dilmah Rose with French vanilla tea bags
  • 4 egg whites
  • 125g butter, melted, cooled
  • 1 cup pure icing sugar, sifted
  • 1 cup almond meal
  • 1/3 cup plain flour
  • 2 tablespoons flaked almonds
  • Extra Dilmah Rose with French vanilla tea leaves, to decorate
  • Icing sugar mixture, for dusting

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Grease two 12-hole, 1 1/2 tablespoon capacity mini muffin pans.
  • Step 2 Remove tea from bags. Discard bags. Place tea in a small food processor (see note). Process until a fine powder forms.
  • Step 3 Whisk egg whites until frothy. Whisk in butter until combined. Whisk in icing sugar, almond meal, flour and tea until just combined. Spoon mixture into prepared pan holes. Sprinkle with almonds and extra tea leaves. Bake for 15 minutes or until a skewer inserted in centre of 1 friand comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Dust with icing sugar.

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