Almond Madeleines are a delicious, buttery French cake-like cookie. They are perfect for a special breakfast or brunch, or as a light dessert. Madeleines are made with ground almonds and have a delicate, nutty flavor. Serve them dusted with powdered sugar, or with a dollop of fresh berries and cream.
1/4 pound sweet butter
3 large eggs
1/2 cup sugar
1/2 cup all-purpose flour (plus more if needed)
3/4 cup ground blanched almonds
1/2 teaspoon baking powder
3/4 teaspoon vanilla extract
1 1/2 teaspoon almond extract
confectioners' sugar
Melt butter in microwave, let cool. Combine eggs and sugar in mixing bowl; beat for 5 minutes. Add flour, almonds, baking powder; beat 3 to 5 minutes.
Add vanilla and almond extract; beat 1 minute. Pour in cooled butter; stir thoroughly with mixing spoon. Allow to stand for 30 minutes.
Preheat oven to 325 degrees F. Butter madeleine pans. Fill mixture 2/3 full. Bake 20 to 25 minutes, until slightly brown on edges. Turn out on rack to cool, ribbed side up.
Sift confectioners sugar on top.
JessicaRabbit
Use high-quality butter for the best flavor.
Be careful not to overmix the batter after adding the flour.
Grease the madeleine pans well for easy removal of the cookies.
Tap the pan on the counter before baking to remove any air bubbles.
Dust with confectioners' sugar just before serving.
Try adding finely chopped nuts or citrus zest.
Serve the madeleines fresh, as they taste best the day they are made.
You can use almond flour/meal as a substitute, or grind your own almonds in a food processor.
Letting the batter stand allows the flour to hydrate and the flavors to deepen, resulting in a better texture and taste.
They are done when the edges are slightly browned and a toothpick inserted into the center comes out clean.
Yes, you can add lemon or orange zest, or replace some almond extract with vanilla extract for a different flavor.
You can use a mini muffin tin, but you won't get the traditional shell shape of madeleines.
Store them in an airtight container at room temperature for up to 2 days.
Yes, you can refrigerate the batter overnight. Let it come to room temperature before baking.
Make sure you beat the eggs and sugar until very light and fluffy, and fold in the dry ingredients gently to keep as much air in the batter as possible.
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