Almond Madeleines

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

Photo by Cathy T.

PREP TIME

20

minutes

TOTAL TIME

33

minutes

SERVINGS

36

cookies

PREP TIME

20

minutes

TOTAL TIME

33

minutes

SERVINGS

36

servings

Ingredients

  • 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

Directions

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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