175g butter
1 cup ground almonds
1 1/2 cups Chelsea Icing Sugar
1/2 cup flour
5 egg whites
1 teaspoon vanilla essence
1 x 400g can apricot halves in juice or syrup
1 – 2 tablespoons brandy

Preheat oven to 220°C. Spray a tray of friand moulds with non-stick baking spray.
Either in the microwave or in a small saucepan, melt the butter until it is liquid and frothy. Pour through a fine sieve and allow to cool. Place the ground almonds, icing sugar and flour in a mixing bowl. Add the unbeaten egg whites and mix. Add the melted butter and vanilla and mix well. Spoon in approximately a tablespoon of mixture into each greased mould. Chop apricot halves into small pieces. Place a few pieces (approximately a quarter of an apricot) in each mould then cover with the remaining mixture. Bake for 5 minutes then turn the oven down to 200°C and bake a further 12 – 15 minutes. Cool in the tins for 5 minutes before carefully turning out onto a wire rack to cool.
Whiz the remaining apricot halves in a blender with the brandy and a little apricot juice, until it is a smooth puree.
Serve the friands on a little pool of apricot brandy sauce with a dollop of whipped cream or ice cream. Friands can be stored in an airtight container for 1 – 2 days.