Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to fan oven 180°C /200°C/400°F/Gas 6

Melt the butter in a pan over a moderate heat. Set aside to cool and then add the almond extract.

Meanwhile sieve the icing sugar, flour, ground almonds and salt into a large mixing bowl.

In another mixing bowl, whisk the egg whites with an electric whisk until they are foamy – they do not need to have reached the soft peak stage.

Fold the butter into the dry ingredients until combined.

Now add ⅓ of the egg whites into the mixture and fold in.

Add remaining egg whites and carefully fold in. Be careful not to over mix.

Divide the mixture between well greased muffin or friand tins – I use an ice cream scoop to do this. It is likely to be a little messy!

Add 2 – 3 raspberries on top of each friand and sprinkle over some flaked almonds.

Bake in the centre of a pre-heated oven for 15 – 20 minutes, until firm in the centre.

Leave in the moulds for 5 minutes and then remove and set aside to cool on a wire rack.

When cool sieve over a fine dusting or icing sugar.