Feijoa Friands

1½ cups icing sugar, plus extra to dust
1 cup ground hazelnuts
½ cup flour or rice flour
5 egg whites
Finely grated zest of 1 lemon
½ tsp SIDS CRAZY LEMON
180 g butter, melted & cooled
3 feijoas, thickly sliced, plus extra to serve
1 cup crème fraîche, to serve

Preheat oven to 160°C fan-bake and grease 8 muffin or friand pans.
Sift icing sugar into a mixing bowl, add ground hazelnuts, flour or rice flour and stir to combine. Make a well in the centre, add egg whites, lemon zest, SIDS CRAZY LEMON and butter then stir briefly to just combine.
Divide mixture between prepared tins and top each with feijoa slices.
Bake until golden brown and set. (25-30 minutes) Stand in tins for 5 minutes before turning out onto a wire rack to cool. Dust with extra icing sugar and serve with crème fraîche and extra feijoa slices, if desired.
Peach and Cinnamon Friands:
Replace ground hazelnuts with ground almonds, add 1 tsp ground cinnamon with the flour and replace the feijoas with slices of fresh peach.
Strawberry and Almond Friands:
Replace ground hazelnuts with ground almonds and replace feijoas with 4 large strawberries, halved.
Pear and Chocolate Friands:
Replace ground hazelnuts with ground almonds and replace 2 tbsp flour with 2 tbsp cocoa. Top each friand with a slice of pear and a chunk of dark chocolate instead of feijoa slices.