Hazelnut Friands

It’s always a good idea to have recipes that use egg whites in a bakery where egg yolks are used alone in many recipes. If we make panettone or custard or pastry and have excess whites, we make these cakes. Based on the French financier, which is smaller and more delicate, these are an Australian café staple. The flavour of the nuts shines through; undimmed by other rich ingredients that would temper their flavour in another style of cake. They can be made in multiple flavours; citrus and b