olive oil friands with sugared thyme
1 cup (120g) almond meal (ground almonds) 1²⁄³ cups (270g) icing (confectioner’s) sugar mixture, sifted ¾ cup (110g) plain (all-purpose) flour, sifted ½ teaspoon baking powder 5 eggwhites 1 teaspoon vanilla extract ½ cup (125ml) extra virgin olive oil sugared thyme leaves 10 small thyme sprigs ½ cup (125ml) boiling water ¼ cup (55g) caster (superfine) sugar icing 1½ cups (240g) icing (confectioner’s) sugar mixture, sifted 2 tablespoons boiling water Preheat oven to 180°C (350°F). Place the almond meal, icing sugar, flour and baking powder in a large bowl and mix to combine. Add the eggwhites, vanilla and oil. Mix to combine.
Lightly grease 10 x 8cm doughnut moulds. Spoon 2 tablespoons of the mixture into each mould and place on a baking tray. Bake for 12–15 minutes or until golden and springy to the touch but moist in the centre. Set aside in the moulds to cool for 5 minutes before turning out onto a wire rack to cool completely.
To make the sugared thyme leaves, place the thyme in a medium heatproof bowl and pour over the boiling water. Set aside for 5 minutes. Drain and pat the leaves dry. Place on a tray with the caster sugar and toss to coat. Set aside to dry.
To make the icing, place the icing sugar and water in a medium bowl and whisk until smooth. Dip the top of each friand in the icing and top with the sugared thyme leaves. Set aside for 10 minutes to set. Serve. MAKES 10.