Place of origin
|Beurre noisette; almond flour, crushed or ground almonds, or almond flavoring; egg whites|
It is usually made with almond flour and egg whites. It typically has additional flavorings such as coconut, chocolate, fruit, and nuts. It is baked in small molds, typically oval or barquette in shape. It appears to be related to the financier, though it differs in being larger and not using brown butter.
The French word friand, which means dainty or a gourmet who delights in delicate tastes, refers as well to minced meat and herbs in puff pastry, a food item unrelated to the baked items called friand or financier.
- Allen, Rachel (2012). Cake: 200 fabulous foolproof baking recipes. HarperCollins UK. "A friand is a type of cake that is very popular down under in both New Zealand and Australia."
- The Essential Baking Cookbook (Murdoch Books, 2004), 32, available online, accessed August 29, 2012
- Gordana Trifunovic, Kitchen Classics: Picnic Hamper (Murdoch Books, 2007), 224, available online, accessed August 30, 2012
- Abel Boyer, Boyer's French Dictionary (Boston: Hilliard, Gray and Co., 1839), 260, available online, accessed August 30, 2012
- Prosper Montagné and Charlotte Snyder Turgeon, The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery (Crown Publishers, 1997), 831