Nici's best feijoa friands

Nici Wickes shares the recipe for her very best feijoa friands. With their gentle, perfumed flavour and jellied texture, feijoas really make these delicate, gluten-free friands sing

By Nici Wickes
  • 20 mins cooking
  • Makes 12
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
Follow New Zealand Woman's Weekly on Facebook, Instagram and sign up to their e-newsletter.


  • 150 gram butter, melted
  • 1/2 cup icing sugar
  • 1 teaspoon lime or lemon zest (optional)
  • 4 large egg whites
  • pinch of salt
  • 1 1/4 cup ground almonds
  • 1/2 cup desiccated coconut
  • 4 - 6 medium feijoas, peeled and sliced into three pieces
  • icing sugar, to dust


  • 1
    Preheat oven to 180°C. Grease a 12-hole friand or muffin tray and place a square of baking paper in each recess.
  • 2
    Melt the butter and mix in the sugar and zest. Lightly whisk the egg whites and salt. Add to the butter and sugar.
  • 3
    Stir in the ground almonds and coconut. Mix gently to combine.
  • 4
    Fill the friand or muffin pan recesses to two-thirds full. Place a slice of feijoa on each, gently pressing it in the batter.
  • 5
    Bake for 20 minutes and cool for 5 minutes in the tray before carefully turning out.
  • 6
    Dust the friands with icing sugar and eat!

read more from