ounces almond paste
stick (8 tablespoons) butter, melted
eggs, room temperature
teaspoon vanilla extract
teaspoon baking powder
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.