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Almond Madeleines


This awesome Almond Madeleines recipe is a family favorite. I'm sure you'll enjoy them as much as we do!

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Rate this recipe 4.4/5 (121 Votes)


  • 7 ounces almond paste
  • 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


Servings 36
Preparation time 20mins
Cooking time 33mins


Step 1

Preheat oven to 375°F. Grease and flour a madeleine pan.

Using an electric mixture, beat almond paste, butter and sugar until smooth.

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.

Sift flour, baking powder and salt together. Pour flour mixture into almond mixture a third at a time, folding gently until incorporated.

Spoon* one tablespoon batter into each mold. Bake 11-13 minutes until light golden and top springs back when pressed.

Cool pan on wire rack for a few minutes and gently un-mold. Cool cookies on wire rack and dust with powdered sugar. Repeat steps 5-6 until all batter has been used.

*Kitchen Tip: A cookie scoop that holds 1 tablespoon of batter makes quick work of this step.

Alternate Baking Method:

Madeleine batter can be baked in mini muffin pans with a slight change in directions. Decrease batter to a scant two teaspoons and bake 10-11 minutes. Makes approximately 50 mini cupcakes.

Note: Madeleines can be double wrapped and frozen up to one month. Thaw on counter and do not microwave.

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