Prep the feijoas by peeling the outer skin and chopping into 1cm dice.
Combine all the dry ingredients in a large bowl, taking care to get rid of all lumps and bumps in the almond meal and icing sugar. If you are feeling pedantic you can sift
the icing sugar and flour but I normally don’t bother.
Make a well and add the butter and eggs and stir until well combined.
Spoon the mixture into a greased friend tray. Fill each cavity ¾ then press your chopped feijoas into the mixture, leaving them still visible on top.
Pop them in the oven for 15 – 20 minutes. I check them at 15 and see if they need a bit more. They don’t rise much (no rising agent in this) and will stay quite moist and dense.
Remove and allow to cool in the tray – I find this makes it easier when you take them out.
Whist they are cooking make the almond ginger praline. Roughly chop ½ cup almond then roast lightly on a tray in the still warm oven for 5 minutes. Spread out
over a piece of baking paper and dust with ground ginger.
Place the water and sugar in a small saucepan over a high heat and stir until the sugar has dissolved. Reduce the heat to low and wait until the sugar has turned to a rich toffee/caramel colour. Pour in a thin layer over the almonds. Put in the fridge to set.
After it has set break into pieces.
Whilst the feijoa friands are cooling make the lemon icing by whisking the egg whites until well aerated but not creamy. Add half gradually to the icing sugar then add the lemon
juice. The consistency you want is of warm honey.
Ice the top of your feijoa friands letting the mixture run over the edges. Before it hardens and sets, place a piece on top of each friand.
