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According to Nouveau Larousse Gastronomique (1967), a friand is made of puff pastry, and is stuffed with sausage meat (in other words, a sausage roll). It is therefore considered to be part of the charcutier’s range of goods. Le Grand Livre des Métiers de Bouche (1980) gives step-by-step instructions on how to make these savoury morsels.
Somewhere between France and Australia, however, the friand has changed from a sausage roll to a small cake, generally made of ground almonds. One local magazine states that "these are the little cakes you find in nearly every smart coffee shop". The recipes given for these friands resemble those for financières, small tea cakes that are often available in pâtisseries around France.
Have we conveniently shortened the word friandise, generally used to mean sweet petits fours, to friand?
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