75g self-raising flour
4 egg whites
100g raspberries (fresh or frozen)
Place almonds into TM bowl (if you are using raw sugar, add to bowl also). Grind on speed 10 for 10 seconds. Remove from bowl and set aside.
Place butter into TM bowl. Melt on 80 degrees, speed 2 for 1 minute.
Add almonds, sugar, flour, coconut and egg whites to bowl. Combine for 30 seconds on interval speed.
Spoon mixture into greased friand (or muffin) tins. Press raspberries into the top of each friand.
Bake in 200 degree celsius oven for about 15 minutes or until cooked through.