Garibaldi Almond Friands
Garibaldi is a traditional Italian drink of Campari and orange juice, the flavours of which work perfectly in these little almond friands. We’re loving the alcohol-free Lyre’s Italian spritz in the place of Campari here.
Ingredients
For the cakes:
180g butter, plus extra for greasing tins
50g flour, plus a little extra for dusting the pans
200g icing sugar
120g ground almonds
Grated zest of 1 orange
2 Tbsp Lyre’s Italian Spritz
5 egg whites
For the glaze
3 Tbsp orange juice
2 Tbsp Lyre’s Italian spritz
150g icing sugar
2 Tbsp toasted flaked almonds for topping
Method
Preheat the oven to 180°C. Grease mini loaf or muffin tins with butter and line the bases with a piece of baking paper. Dust the sides with some flour.
Put the butter in a saucepan and cook until the butter is golden and begins to smell nutty. Set aside to cool slightly (you can speed this up by putting the whole pan into a sink of cold water).
Sift the flour and icing sugar into a large bowl then combine with the almonds and orange zest. In a separate bowl, whisk the egg whites to a loose foam.
Make a well in the middle of the flour mix and add the egg whites, Italian Spritz, and melted butter together. Fold through gently.
Spoon the mix into tins and bake for 25-30 minutes, until a skewer comes out clean. Remove from the tins while still warm and place on a rack to cool.
For the glaze, combine the orange juice, Italian Spritz, and icing sugar in a small bowl until you have a smooth, runny consistency. Put the rack of friands over a tray and spoon over the glaze, allowing a little to run down the sides. Scatter over the toasted almonds.
Set aside for at least 30 minutes for the icing to set.