Preheat oven 230°C/ 210°C (fan forced). Grease ten x 1/2 cup friand moulds or muffin pans

Melt butter in a small saucepan over a medium heat. Simmer 8 minutes or until golden, swirling pan occasionally. Remove from the heat. Set aside to cool slightly

Sift the icing sugar and flours into a bowl Stir in ground almonds. Pour in the egg whites and mix well Strain butter into the almond mixture Stir to combine Fold through 1/2 cup of the frozen raspberries

Spoon the batter into the moulds so they are two-thirds full. Top each friand with the remaining frozen raspberries and sprinkle with flaked almonds. Bake for 5 minutes

Reduce oven to 200°C/ 190°C (fan forced) and bake for a further 15-20 minutes or until deep golden and firm to touch in centre

Stand for 10 minutes before carefully running a knife around the edges to loosen. Turn onto a wire rack to cool Serve dusted with icing sugar.