Step 1

Preheat oven to 180C. Grease thirty-six holes of 30ml (1 1/2 tablespoons capacity) mini muffin pans. Lightly dust with gluten free flour.

Step 2

Combine the almond meal, icing sugar and flour in a large bowl. Add the butter, egg whites and lime rind and stir to combine. Pour heaped tablespoons of mixture evenly among the prepared pans. Top each friand with a raspberry.

Step 3

Bake for 15 minutes or until lightly golden and firm to the touch. Stand in pans for 2 minutes before turning on a wire rack to cool.