A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Friday, December 21, 2012

Almond Madeleines

 I found this recipe at the Odense page, and pretty much followed it exactly - well except for slathering them with melted dark chocolate. I had tried another recipe using ground almonds, but it just wasn't right

1-7 oz box almond paste or 8 oz can. grated
1 stick (8 tablespoons) butter, melted
2/3 cup sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Powdered sugar or dark chocolate chips
Madeleine pan

  1. Preheat oven to 375°F. Grease and flour a madeleine pan or just spray with that spray stuff.
  2. Using an electric mixer, beat Almond Paste, butter and sugar until smooth.
  3. Add eggs one at a time, beating well between each.  Beat on high for 5 minutes or until mixture is thick and pale colored.  Beat in extract. 
  4. Sift flour, baking powder and salt (if you use salted butter, don't add more salt) together.  Pour flour mixture into almond mixture a third at a time, folding gently until incorporated.
  5. Spoon one tablespoon batter into each mold. Bake 11-13 minutes until light golden and top springs back when pressed. 
  6. Cool pan on wire rack for a few minutes and gently unmold.  Cool cookies on wire rack and dust with powdered sugar.  Repeat steps 5-6 until all batter has been used.
What I did differently was to freeze them plain, then when they were defrosted, melt some dark chocolate chips and coat the wide ends with the chocolate.

Made a batch with chocolate almond paste!

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