Brown Butter Friands
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Brown Butter Friands are delicate French almond cakes enriched with browned butter and sourdough starter for subtle depth of flavour. These petit fours combine all purpose flour, granulated sugar, eggs and milk with the distinctive nuttiness of brown butter, finished with a sprinkle of flaky sea salt and confectioners' sugar. With just 20 minutes of preparation and 40 minutes in the oven, these elegant treats suit anyone seeking an impressive yet achievable bake.
Ella x
Ingredients
- 400 gall-purpose flour(for the pastry)
- 250 gcold unsalted butter(for the pastry)
- 200 ggranulated sugar(for the sugar crust)
- 100 gbrown butter(see note)
- 2 egglarge eggs(beaten)
- 1 gsalt(optional)
- 20 gconfectioners' sugar(for dusting)
- 50 gunsalted butter, melted(for egg wash)
- 1 gflaky sea salt(optional)
- ½ galmond extract(optional)
- 100 mlunsalted milk(for egg wash)
- 50 gsourdough starter(active, see note)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Lindt Excellence & tahini brownies
These fudgy brownies are my go to when I want something rich and impressive without spending hours in the kitchen. The combination of Lindt chocolate and tahini creates this wonderfully complex flavor that feels fancy but comes together in just an hour. Tahini brings such a lovely nuttiness while adding protein and healthy fats that make these brownies feel a bit more nutritious than your average treat. What I love most is how straightforward the whole process is, even for a novice baker like myself. Just mix, bake, and you've got decadent brownies that taste like you spent far more effort than you actually did.
Mango & passion fruit curd sunshine tart
This is my absolute favourite tart to make when mangoes are at their peak. The combination of tangy passion fruit curd with sweet, juicy mango is pure sunshine on a plate, and the best part is that it comes together in just under an hour. Mangoes are packed with vitamin C and antioxidants, so you can feel good about indulging in a slice or two. The buttery pastry is wonderfully simple to make from scratch, requiring just a few basic ingredients you probably already have in your kitchen. It's the kind of dessert that looks impressive enough for guests but is actually quite straightforward to pull together.
Martha's basic pancake recipe
My mum Martha taught me this recipe years ago, and it's become my go to for weekend breakfasts. It's wonderfully simple, using just a handful of ingredients you likely have at home, which means it won't break the bank. The eggs give you protein to keep you full through the morning, and honestly, from start to finish you'll have fluffy pancakes on the table in under half an hour. There's something special about making pancakes from scratch, and once you nail Martha's basic method, you'll never look back.
Reviews
Sign in to write a review.