Pistachio and honey friands
215g icing sugar
A pinch of salt
90g ground pistachios
30g ground almonds
75g plain flour
1 tsp baking powder
6 egg whites
185g butter, melted and cooled
Honey pistachio syrup
125ml orange juice
35g slivered pistachio
Preheat oven to 200°C.
Grease a 12-hole (80ml) muffin pan. Line bases with baking paper.
Sift icing sugar, salt, ground nuts, flour and baking powder into a medium bowl.
Whisk egg whites in a large bowl until frothy; fold in butter and sifted dry ingredients until smooth and combined.
Spoon mixture evenly into pan holes.
Bake friands for 10 mins.
Reduce oven to 180°C; bake a further 15 mins or until skewer inserted in centre comes out clean.
Stand cakes in pan for 5 mins before turning, top-side up, onto a wire rack to cool slightly.
Serve warm friands topped with warm syrup and blueberries.
To make syrup, bring juice to the boil in a small saucepan over high heat; boil for 4 mins or until reduced by half.
Stir in honey; boil further for 2 mins or until thickened slightly.
Stir in nuts.