Mini Christmas Stollen Friands
This recipe has been shared with us by Tenina Holder from Cooking with Tenina. They make impressive gifts wrapped in cellophane, and they are an equally yummy breakfast or brunch item in the festive months.
Recipe Tester Feedback: "Little gluten free goodies that capture the flavours of Christmas in Germany!" - Nicki
Contains: Dairy / Egg / Nuts
Preparation Time 50 minutes
Cooking Time 15 minutes
Can be frozen
- almonds - 150g, blanched
- quinoa - 50g, white
- raw sugar - 250g
- cinnamon - 250g
- food grade wild orange essential oil - 2-3 drops
- almond essence - 1/2 tsp
- vanilla bean paste - 2 tsp
- salt flakes - pinch, pink
- egg whites - 5
- butter - 150g, unsalted, melted
- cherries - 50g, dried, or cranberries
- pistachios - 50g, shelled
- marzipan - 75g, cubed
- clementines - 3-4, candied, or oranges
- Brush a couple of friand tins with melted butter or place paper cases into a muffin tin. You will get approximately 12-16 muffin-size friands out of this mixture.
- Line a baking tray with baking paper.
- Place the blanched almonds (150g) and quinoa (50g) onto the prepared tray and set into a cold oven set to 200C for 10 minutes.
- Remove and allow to cool. Keep the oven set to 200C.
- Add the cooled almond mixture and raw sugar (250g) to the bowl. Mill Speed 8 / 20 seconds.
- Add the ground cinnamon (2 tsp), orange oil (2-3 drops), almond essence (1/2 tsp), vanilla bean paste (2 tsp), pink salt flakes (pinch) and egg whites (5) to the bowl. Blend Speed 8 / 20 seconds. Scrape down sides.
- Set Speed 8 / 20 seconds. Add the melted butter (150g) through the hole in the lid while the blades are turning.
- Add the dried cherries (50g), shelled pistachios (50g) and cubed marzipan (75g) to the bowl. Stir through using your spatula.
- Divide between prepared friand holes. Decorate the top of each friand with either a sliver or slice of the candied clementines (3-4).
- Bake for 15 minutes, until risen and fragrant. Dust with icing sugar if desired.