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Spelt Raspberry Pistachio Friands with Brown Butter

Golden spelt raspberry pistachio friands dusted with icing sugar, one split open on a marble board.

Spelt raspberry pistachio friands are small oven-baked cakes built on browned butter, ground pistachios, and whole spelt flour, with a whole raspberry tucked into the center of each one.

The crumb stays soft and moist, closer to a financier than a muffin. Spelt flour has a gentler gluten structure than regular wheat, so the batter stays tender even after a good fold.

Browning the butter first gives the friands a nutty base note that plain melted butter can't match. Watch it closely; a few seconds past golden and it turns bitter instead of nutty.

The batter comes together in one bowl with no mixer needed. You can bake these ahead for a weekend brunch or pack them plain for a lunchbox treat.

Why You'll Love This Recipe

  • One bowl batter with no mixer or electric beaters needed
  • Spelt flour keeps the crumb soft instead of dense
  • Browned butter gives a nutty base without extra ingredients
  • Bakes and freezes well for lunchboxes or afternoon tea
Browned butter being folded into pistachio spelt batter in a glass bowl, raspberries waiting alongside.

Ingredient Notes

  • white spelt flour: Gives a softer crumb than regular wheat flour and a mild, slightly nutty taste. Whole spelt flour also works but gives a denser, browner friand.
  • unsalted butter: Browning it first is what gives these friands their flavor. Watch closely once it foams; it goes from golden to burnt in under a minute.
  • pistachios: Grind them yourself in a food processor for the freshest flavor. Pre-ground pistachio meal works too if you can find it.
  • egg whites: Use them straight from the fridge or at room temperature, whisked just until foamy. Overwhisking adds too much air and the friands rise unevenly.
  • fresh raspberries: Frozen raspberries work if you don't thaw them first; press them into the batter straight from the freezer so they hold their shape.
  • icing sugar: Sift it before mixing to avoid lumps in the batter, and keep extra on hand for dusting the finished friands.
A hand reaching for a warm friand next to a teacup on a linen-covered wooden table.
Prep Time 20 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 12
Estimated Cost: 1.10
Calories: 235
Best Season: Spring, Summer
Dietary: Contains Dairy, Contains gluten, contains nuts, contains-eggs, Vegetarian
Description

These oven-baked friands pair whole spelt flour with browned butter and ground pistachios, keeping the crumb soft while a whole raspberry sits in the middle of each one.

Ingredients
    Friand Batter
  • 150 g unsalted butter (browned and cooled slightly)
  • 180 g icing sugar (powdered sugar) (sifted)
  • 100 g pistachios (finely ground)
  • 70 g white spelt flour (sifted)
  • 1/4 tsp fine salt
  • 150 g egg whites ((about 5 large eggs); lightly whisked)
  • 1 tsp vanilla extract
  • 150 g fresh raspberries (plus a few extra if you like a fuller top)
    • To Finish
  • 2 tbsp pistachios (roughly chopped)
  • icing sugar (for dusting; sifted)
Instructions
    Brown the Butter
  1. 1
    Melt the butter in a small saucepan over medium heat. Swirl often until it turns golden brown and smells nutty, about 5 to 6 minutes.
  2. 2
    Pour the browned butter and its darker milk solids into a bowl to stop it from cooking further. Let it cool for 10 minutes.
    3. Mix the Batter
  3. 3
    Heat the oven to 180C/350F. Grease a 12-hole friand tin (or 12-cup muffin tin) well, including the corners.
  4. 4
    Sift the icing sugar, spelt flour, and salt into a large bowl. Stir in the ground pistachios.
  5. 5
    Add the egg whites and vanilla extract. Whisk until the mixture is smooth and just combined, about 30 seconds.
  6. 6
    Pour in the browned butter and fold gently with a spatula until the batter looks glossy and no streaks of butter remain.
    7. Bake and Finish
  7. 7
    Divide the batter evenly between the tin holes, filling each about two-thirds full.
  8. 8
    Press 3 to 4 raspberries into each friand and scatter the chopped pistachios over the tops.
  9. 9
    Bake for 20 to 22 minutes, until the tops are golden and spring back when you press them lightly.
  10. 10
    Cool the friands in the tin for 5 minutes, then run a knife around the edges and turn out onto a wire rack.
  11. 11
    Dust with icing sugar once fully cooled and serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 235kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 6g30%
Cholesterol 27mg9%
Sodium 70mg3%
Potassium 105mg3%
Total Carbohydrate 23g8%
Dietary Fiber 2g8%
Sugars 16g
Protein 4g8%
Vitamin A 300 IU
Vitamin C 3 mg
Calcium 10 mg
Iron 0.3 mg
Vitamin E 1 mg
Vitamin K 0.5 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.1 mg
Folate 8 mcg
Vitamin B12 0.1 mcg
Phosphorus 41 mg
Magnesium 10 mg
Zinc 0.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Brown butter until it smells nutty, not acrid, or the crumb turns bitter.
  • Whisk egg whites just until foamy, not stiff, for a dense tender crumb.
  • Grease the tin well; browned butter batter can stick without it.
  • Press raspberries in gently so they don't sink to the base.
Keywords: spelt friands, raspberry pistachio friands, spelt raspberry cake, brown butter friands, spelt baking

Equipment

  • 12-hole friand tin (80 ml / 1/3 cup each)
  • small saucepan
  • mixing bowls
  • fine-mesh sieve
  • wire rack
  • whisk

Tips

  • Brown the butter until it smells nutty and turns amber, then pull it off the heat right away.
  • Sift the icing sugar and spelt flour together to stop the batter from turning lumpy.
  • Grease the tin well, including the corners, since browned butter batter can stick.
  • Fill each cavity only two-thirds full so the friands rise without spilling over the tin.
  • Cool the friands for 5 minutes in the tin before turning them out, or the tops can tear.

Variations

  • Swap the pistachios for ground almonds and add orange zest to the batter for a citrus version.
  • Use blackberries or blueberries instead of raspberries when raspberries are out of season.
  • Stir a teaspoon of lemon zest into the batter for a brighter, more tart finish.

Storage and Reheating

Store spelt raspberry pistachio friands in an airtight container at room temperature for 2 to 3 days, or in the fridge for up to 5 days. Layer parchment between them if stacking, since the tops stay tender.

To freshen a friand after chilling, warm it in a 150C/300F oven for 4 to 5 minutes rather than the microwave, which turns the crumb soggy.

Freeze baked, undusted friands in a single layer for up to 2 months. Thaw at room temperature for about an hour, then dust with fresh icing sugar before serving.

Serving Suggestions

Serve spelt raspberry pistachio friands slightly warm with a pot of strong tea or a short espresso. The nutty crumb and tart raspberry center need nothing more than a light dusting of icing sugar.

For a weekend brunch, set them out alongside a bowl of extra raspberries and lightly whipped cream so people can add their own.

They also travel well plain, wrapped in parchment, for a lunchbox or a picnic basket.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-raspberry-pistachio-friands/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!