180g unsalted butter, chopped
200g pure icing sugar, sifted
120g almond meal
60g plain flour, sifted
1 tsp ground cloves
½ tsp salt flakes
150g free-range egg whites
Finely grated zest of 1 lemon or orange
350g pure icing sugar
50ml lemon juice
Preheat oven to 200°C fan-forced (220°C conventional). Lightly grease a 12-hole, 1/2-cup-capacity friand pan.
In a small saucepan on medium heat, cook butter until nut brown, swirling pan to colour evenly. Set aside for 15 minutes.
In a large bowl, whisk icing sugar, almond meal, flour, cloves and salt to remove any lumps.
Beat egg whites with a fork until gently frothy. Pour into icing sugar mixture, add cooked butter and zest. Mix with a spoon until smooth. Fill each prepared pan hole to about two-thirds, then press a raspberry into centre of each.
Bake for 10 minutes, reduce oven to 190°C fan-forced (210°C conventional) and cook for a further 8 minutes. Set aside to cool, then unmould friands.
To make Icing, sift icing sugar into a bowl, add juice and stir to combine. Spoon icing over cooled friands and top with a raspberry. Serve.