Lemony Almond Madeleines
By: Eva Taylor
Published: Thursday, December 10, 2009 - 3:56pm

Ingredients




4 large eggs
1/2 cup granulated sugar
1/2 teaspoon almond extract
1 1/2 teaspoons freshly grated lemon zest
1 cup all-purpose flour
1/2 cup almond flour (finely ground blanced almonds)
1 stick (1/2 cup) unsalted butter, melted and cooled slightly

Preparation

1 Pre heat oven to 375°F. 2 With about 2 tbsp additional butter, generously butter madeleine pan and put it into the freezer (mine is aluminum so it cools quickly). 3 Melt butter in the microwave or small saucepan. Set aside to cool. 4 Put about 2 tbsp of the melted butter in a frying pan and brown the almond flour (carefully, this burns quickly). Set aside to cool. 5 In a bowl with an electric mixer beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes). 6 Beat in the almond extract and the zest. 7 Sift in the flour in 4 batches over the mixture, folding it in gently after each addition. 8 With a fork, break apart the browned almond flour so that it becomes mealy and doesn't lump 9 Fold the almond flour into the batter. 10 Put about 1 cup of the batter into the cooled melted butter and incorporate well. 11 Gently fold this butter-batter mixture into the remaining batter. 12 Spoon the batter into twenty-four 3- by 2-inch cooled and buttered Madeleine molds and bake the Madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden. 13 Turn the Madeleines out on a rack, let them cool. 14 Once cooled, Madeleines freeze well.

About


I love these light cake-like cookies on their own, or presented as a lovely dessert, with sauces and fruit. I adapted this recipe from Epicurious.com; I reduced the sugar and made minor changes to the directions. Hope you like them.
http://www.epicurious.com/recipes/food/views/Lemon-Almond-Madeleines-13181