Method

• 1.
  Heat the oven to 200°C. Melt butter and allow to cool, then use 1 tablespoon to coat 10 muffin moulds or individual 5cm x 10cm oval moulds.
• 2.
  Sift the icing sugar and flour into a bowl, and mix in the ground almonds. Lightly beat the egg whites with a fork, then fold them into the dry ingredients. Add the cooled, melted butter and lemon rind and mix well until it all comes together.

• 3.
  Fill each mould to three-quarters full and place on a tray. Bake on the middle shelf of the oven for 10 minutes, then turn the tray around, and bake for another 5 to 10 minutes, until the tops are golden and spring back to the touch.
• 4.
  Remove from the oven and leave for 5 minutes before gently unmoulding onto a wire tray. Allow to cool.
• 5.
  Dust the friands with icing sugar to serve, or store them in an airtight container for up to 3 days.