Brown Butter Friands

Instructions

1. 1

   Preheat your oven to 200°C (400ºfF) and line a baking sheet with parchment paper.

   Tip: Use a light touch to prevent the pastry from sticking.

2. 2

   In a large bowl, whisk together the flour, salt, and confectioners' sugar.

   Tip: Make sure to use a light touch to prevent the mixture from becoming too dense.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse breadcrumbs.

   Tip: Don't overwork the mixture, as this can lead to tough pastry.

4. 4

   In a separate bowl, whisk together the eggs, brown butter, and almond extract (if using).

   Tip: Make sure to whisk the mixture until it's smooth and well combined.

5. 5

   Pour the wet ingredients into the dry ingredients and mix until the dough comes together in a shaggy mass.

   Tip: Don't overmix the dough, as this can lead to tough pastry.

6. 6

   Turn the dough out onto a lightly floured surface and knead a few times until it comes together into a cohesive mass.

   Tip: Use a light touch to avoid developing the gluten in the dough.

7. 7

   Roll the dough out to a thickness of about 3mm (1/8 inch) and use a round cookie cutter to cut out the friands.

   Tip: Make sure to press the cutter all the way through to the bottom of the dough to get a clean edge.

8. 8

   Place the friands on the prepared baking sheet and brush the tops with the melted butter and egg wash.

   Tip: Make sure to get the egg wash all over the top of the friands, as this will help them brown evenly.

9. 9

   Bake the friands for 20-25 minutes, or until they're golden brown and the edges are set.

   Tip: Keep an eye on the friands during the last 5 minutes of baking, as they can go from golden to burnt quickly.

10. 10

    Remove the friands from the oven and let them cool on a wire rack for 5 minutes before serving.

    Tip: Dust the friands with confectioners' sugar and sprinkle with flaky sea salt (if using) before serving.