Chocolate Hazelnut Friands

1. Preheat the oven to moderately hot (200C). Grease twelve 1/2-cup friand or muffin holes. Spread the hazelnuts out on a baking tray and bake for 8-10 minutes, or until fragrant (take care not to burn). Place in a clean tea towel and rub vigorously to loosen the skins. Discard the skins. Cool, then process in a food processor until finely ground.

2. Place the butter in a small pan and melt over medium heat, then cook for 3-4 minutes, or until it turns a deep golden colour. Strain any dark solids and set aside to cool (the colour will become deeper on standing).

3. Lightly whisk the egg whites in a bowl until frothy but not firm. Sift the flour, cocoa powder and icing sugar into a large bowl and stir in the ground hazelnuts. Make a well in the centre, add the egg whites and butter and mix until combined.

4. Spoon the mixture into the friand holes until three-quarters filled. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Leave in the tin for a few minutes, then cool on a wire rack. Dust with icing sugar, to serve. The friands will keep for up to 4 days in an airtight container.