Preheat the oven to 200°C fan forced. Grease a square or round 12-hole (1/2 cup/125ml) capacity muffin tray.
Melt the butter in a small saucepan over medium heat. Simmer for 1 minutes. Remove from the heat and set aside for 5 minutes to cool.
Process the pistachio kernels in a small food processor until ground. Spoon into a large bowl. Stir in the ground almonds. Sift the icing sugar and flour together into the bowl and stir to combine. Make a well in the centre, add the egg whites and butter, mix well.
Pour the mixture into each muffin hole so it’s almost full, then poke the berries into the top. Bake for 22-25 minutes or until a skewer inserted into the centre comes out clean.
Stand the friands for 10 minutes in the pan then loosen the edges and turn onto a wire rack. Turn upright and all to cool. Dust with icing sugar to serve.
TipIf using strawberries, remove the hull and slice the strawberries. You can use a mix of berries as long as they are fresh, you will need 250g in total.
TipThis mixture will make 36 mini friands, using a 12 hole (25ml) capacity mini muffin pan. They will take 15 minutes to bake. Repeat twice to bake 36.
TipFriands will keep really well for up to 7 days in an airtight container in the fridge. Bring to room temperature before serving.