185 g butter, melted
1 cup (110g) hazelnut meal
6 egg whites, beaten lightly (not whipped)
1.1/2 cups (240g) of icing sugar mixture
half a cup (75g) plain flour
75g raspberries or other berries (frozen is fine)
Grease 12-hole muffin pan (1/3rd cup/80ml capacity)
(I also lined the bases with small circles of baking paper – worth the bother)
Put melted butter, hazelnut meal, egg whites and sifted icing sugar and flour in a medium bowl.
Stire until just combined.
Divide mixture among pan holes, scatter with berries.
Bake in a moderately hot oven about 25 minutes; stand in pans 5 minutes, turn onto wire rack to cool.
I used about a third of a packet of frozen mixed berries – the packet comes in a resealable bag, so I’m ready for the next log.
PS – the hazelnut meal in these can be replaced by almond meal, spices like cinnamon can be added, they can be baked plain, or different fresh or frozen or tinned fruits can be added – up to you.