Serve these gluten-free friands as a sweet treat in the afternoon.


  • 155g (1 1/2 cups) almond meal
  • 230g (1 1/2 cups) gluten-free pure icing sugar, sifted
  • 90g (2/3 cup) gluten-free plain flour
  • 150g butter, melted
  • 5 egg whites
  • 2 teaspoons finely grated lime rind
  • 125g (1 cup) frozen raspberries


  1. Preheat oven to 180C. Grease thirty-six holes of 30ml (1 1/2 tablespoons capacity) mini muffin pans. Lightly dust with gluten free flour.
  2. Combine the almond meal, icing sugar and flour in a large bowl. Add the butter, egg whites and lime rind and stir to combine. Pour heaped tablespoons of mixture evenly among the prepared pans. Top each friand with a raspberry.
  3. Bake for 15 minutes or until lightly golden and firm to the touch. Stand in pans for 2 minutes before turning on a wire rack to cool.