Friand

Small almond cake

Friand

A blueberry friand

Type| Cake
Main ingredients| Beurre noisette; almond flour, egg whites, sugar

* Media: Friand

A friand is a small almond cake, popular in Australia and New Zealand, closely related to the French financier.[1]

The principal ingredients are almond flour, egg whites, butter, and powdered sugar. A friand typically has additional flavorings such as coconut, chocolate, fruit, and nuts. It is baked in small moulds, typically oval or barquette in shape. French financiers do not have additional flavorings.[2][3]

In French, a friand, which literally means 'a tasty item' or 'something delicious', generally refers to sausage, cheese, herbs or other stuffing baked in puff pastry.[4] The word is not generally used to refer to an almond cake. See the wiktionary entry for friand.

A ham and cheese friand

## See also

[edit]

* List of almond dishes

## References

[edit]

1. ^ Allen, Rachel (2012). Cake: 200 fabulous foolproof baking recipes. HarperCollins UK. ISBN 9780007490868. "A friand is a type of cake that is very popular down under in both New Zealand and Australia."
2. ^ The Essential Baking Cookbook (Murdoch Books, 2004), 32, available online, accessed August 29, 2012
3. ^ Gordana Trifunovic, Kitchen Classics: Picnic Hamper (Murdoch Books, 2007), 224, available online, accessed August 30, 2012
4. ^ Prosper Montagné and Charlotte Snyder Turgeon, The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery (Crown Publishers, 1997), 831

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Nut and seed confections

Whole or crushed|

| Candied|

* Candied almonds
* Comfit (Dragée)
* Marron glacé
* Mukhwas
* Noghl

|

Candied in mass|

* Alegría
* Brittle
* Chikki
* Churchkhela
* Florentine
* Gajak
* Gozinaki
* Nougatine
* Ka'í Ladrillo
* Panforte
* Panocha mani
* Pralin
* Praline
* Pé-de-moleque
* Sesame seed candy
* Sohan asali

Enrobed|

* Almond bark
* Chocolate-covered almonds

In mass|

* Biscotti (Cantucci, Carquinyoli, Croquant)
* Stollen
* Turrón

Ground|

| Raw or blanched|

* Calisson
* Dominostein
* Frangipane
* Gaz
* Gianduja
* Halva
* Marzipan
* Nougat
* Panellets
* Persipan
* Tabrizi Lovuez

|

Cooked|

* Nut barfi (Kaju katli)

Baked|

* Almond biscuit (European)
* Almond biscuit (Chinese)
* Amaretto
* Basler Läckerli
* Berner Honiglebkuchen
* Bethmännchen
* Cavallucci
* Financier
* Friand
* Ghoriba
* Kahk
* Kourabiedes
* Ma'amoul
* Macaron
* Macaroon
* Mandelhörnchen
* Nocciolini di Canzo
* Paçoca
* Paprenjak
* Polvorón
* Pignolo
* Russian tea cake
* Qurabiya
* Tahini cookie
* Tuile
* Vanillekipferl

Puréed|

* Mont Blanc

Filling, topping or base|

* Bakewell pudding and tart
* Baklava
* Battenberg cake
* Bear claw
* Bienenstich
* Biscuit Joconde
* Cassata
* Dacquoise
* Date and walnut loaf
* Dundee cake
* Dutch letter (Banket)
* Esterházy torte
* Frankfurter Kranz
* Jésuite
* Kerststol
* Kyiv cake
* Kransekake
* Misérable cake
* Pecan pie
* Princess cake
* Reshteh khoshkar
* Sans rival
* Silvana
* Simnel cake
* Tarta de Santiago
* Walnut and coffee cake

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