INGREDIENTS

175g Unsalted Butter, melted
250g Icing Sugar
55g All- Purpose Flour
1 cup ground almonds
5 egg whites, whisked till foamy
1/3 cup dessicated coconut
Fresh raspberries

METHOD

Preheat oven to 185C. Sift icing sugar and flour into mixing bowl. Add ground almonds, coconut and then the whisked egg whites. Combine. Fold in melted butter.

Pour into greased friand tins and place raspberries on top. Bake for 10 – 15 mins. Turn oven off and leave for 5 mins. Cool and dust with icing sugar.