Chocolate Pistachio Madeleines

By susanwadle

Tasty little bites of rich cookie and even richer coating are sure to spread joy over the Holiday season!

Ingredients

• 1/3 cup (about 1 � ounces) shelled natural pistachios
• � pound (1 stick) unsalted butter, cut into � ounce pieces; plus 1 tablespoon butter (melted)
• 1 cup all-purpose flour
• � teaspoon salt
• 2/3 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• Chocolate Coating
• 3 ounces semisweet baking chocolate, coarsely chopped

Details

Servings 24
Adapted from joycesfinecooking.com

Preparation

Step 1

Preheat the oven to 375�F. Place 1/3 cup shelled pistachios in the mini-bowl of a food processor fitted with a metal blade. Pulse the pistachios until coarsely chopped, about 25 to 30 seconds (or coarsely chop by hand using a cook's knife.) Reserve 1 tablespoon of chopped pistachios to garnish the baked madelines. The remaining � cup will be added to the madeline batter.

Using the 1 tablespoon of melted butter, lightly coat the inside of each of 24 individual madeline molds. Make sure that all of the indentations in each mold are coated. Flour the insides of the molds using � cup of the flour. Shake any excess flour out of the molds. (This can be untidy, so I recommend shaking the flour out onto an open section of the National Enquirer and then tossing the whole mess into the trash.) Set aside until needed.

In a sifter combine the remaining � cup flour and � teaspoon salt. Sift onto a large piece of parchment paper (or wax paper) and set aside until needed. Place � pound butter in a small glass bowl in a microwave oven set at medium power for 50 seconds. Remove from the microwave oven, and use a rubber spatula to stir the butter until melted, smooth, and creamy. Place 2/3 cup of sugar and 3 eggs in the bowl of an electric mixer fitted with a paddle. Beat on medium-high speed for 3 minutes until light in color and thickened. Operate the mixer on low while gradually adding the sifted dry ingredients. Once the have been incorporated, 35 to 40 seconds, stop the mixer and scrape down the sides of the bowl. Slowly add the melted � pound butter and mix on low speed for 40 to 50 seconds until combined. Scrape down the sides of the bowl. Add 1 teaspoon vanilla extract and mix on low speed to combine, about 10 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.

Portion 2 level tablespoons (1 ounce) of the batter into each of the molds (the batter will spread on its own in the oven) Place the unit(s) of medeleine molds on the center rack in the preheated oven and bake until a toothpick inserted into the center of a madeleine comes out clean, 15 to 16 minutes. Remove the madeleines from the oven.

Immediately invert the unit and firmly tap one side of an inverted edge (holding the edge of the opposite side with a dry towel in both hands) against a clean, dry work surface to release the individual madeleines (they should pop right out). Transfer the madeleines to a wire cooling rack and cool to room temperature.

Make the Chocolate Coating:
Melt 3 ounces chopped semisweet chocolate in a double boiler or a microwave oven.

Finish the Madeleines with Chocolate and Pistachio
One at a time, dip about 1 inch of the rounded end of the indented side of each madeleine into the melted chocolate. Let the excess chocolate drip into the top half of the double boiler or the glass bowl before placing the madeleine, smooth side down, onto a baking sheet. Once all of the madeleines have been dipped in the chocolate, sprinkle 1/8 teaspoon of the remaining chopped pistachios over the chocolate coating on each madeleine. Refrigerate the madeleines for a few minutes to firm the chocolate before serving.

Cook's Notes: In testing this recipe, I found the microwave better for melting butter into an emulsified, creamy, and viscous liquid, which is preferable to the separated milk fat, water, and milk solids typical of the stovetop method. A sauce like consistency is important in enhancing the buttery flavor of the madeleine without making it greasy to the touch. If too much time lapses between melting and using the butter in the batter, the butter may solidify. If it becomes too thick to pour, you may return it to the microwave for a few seconds, or warm it over slightly hot water (not simmering) for a few moments, and then stir until smooth and cohesive. These delicate madeleines are at their optimum within a few hours of being baked.
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