Cherry, chocolate and pistachio friands

makes / 12 prep / 35 minutes cook / 25 minutes

Ingredients

85g pistachio kernels

195g (1 1⁄4 cups) icing sugar mixture 75g (1⁄2 cup) plain flour

100g (1 cup) almond meal 100g dark chocolate (70 per cent cocoa), chopped

200g drained sour morello cherries, patted dry, juice reserved

1⁄2 tsp lemon rind, finely grated 6 egg whites, lightly whisked 160g unsalted butter, melted, cooled

CHOCOLATE GLAZE:

45g (1⁄4 cup) icing sugar mixture 1 tbsp dark cocoa powder

2 tbsp sour morello cherry juice 20g dark chocolate (70 per cent cocoa), chopped

1. Preheat oven to 180C/160C fanforced. Grease twelve 125ml (1⁄2 cup) friand pans.

2. Process the pistachios in a food processor until finely chopped. Transfer to a large bowl. Sift over the icing sugar mixture and flour. Add the almond meal, chocolate, cherries and lemon rind. Stir to combine. Make a well in the centre. Add the egg whites and butter. Stir until just combined.

3. Spoon mixture into prepared pans. Bake for 20–25 minutes or until a skewer inserted into the centre of a friand comes out clean. Allow to stand in the pan for 5 minutes. Transfer to a wire rack to cool completely. 4. For the glaze, sift the icing sugar and cocoa powder into a bowl. Make a well in the centre. Place the juice and chocolate in a small microwave-safe bowl. Microwave on medium-high for 30 seconds or until melted and smooth. Add to the well. Stir until smooth. Drizzle over the friands. Set aside to set. Recipe by Katrina Woodman Photo by Al Richardson