• Heat oven to 350°F/180°C. Grease a 12-hole friand pan or 12-cup muffin pan (1/3 cup capacity).
• Melt the butter in a small saucepan over medium heat. When it’s melted, let it simmer for 5 minutes or until the butter is a nutty brown color (you can smell it as it’s reaching this stage). Remove from the heat & let cool slightly.
• Beat egg whites until frothy in a large bowl until they’re turning white & form medium-large bubbles. Add sugar, flour, ground almonds, blueberries, sliced almonds, extract & butter & fold to combine. Spoon mixture evenly between friand holes – about 2 dessert spoonfuls. Bake for 20 to 22 minutes or until the sides are golden-brown and a skewer inserted in center comes out clean. Let them stand in the pan for a few minutes while you make the icing.

To make the icing:

• Melt the butter in a small pan over medium heat. Add the berries & let simmer, pressing on the berries with a spoon until they release their juices.
• Put the sugar into small bowl. Strain the butter mixture into the sugar using a fine metal sieve & press on the berries to release more juice; discard the berries. Add the cream & whisk until smooth & runny.
• Turn the  friands onto a wire rack. Drizzle warm icing over warm friends & sprinkle with a few sliced almonds. Let stand until icing is set. Makes 12.