185g butter, melted
1 cup hazelnut meal
1 1/2 cups icing-sugar mixture
1/2 cup plain flour
100g white chocolate, chopped
1 x 125g punnet raspberries
extra raspberries for decorating
extra icing-sugar mixture for dusting
1. Grease 12 mini rectangular loaf pans or 12 holes of a muffin pan (1/3 cup capacity).
2. Combine butter, hazelnut meal, egg-whites, combined sifted icing sugar and flour, chocolate and berries in a medium bowl; stir until just combined. Divide mixture among pans or pan holes.
3. Cook in a moderately hot oven, 190C, for about 25 minutes, or until cooked when tested. Stand friands in pans for 5 minutes before turning onto a wire rack.
4. Serve warm or cold; decorate with extra raspberries; dust with icing-sugar mixture.