Spiced madeleines

By Patricia_Scarpin

Ingredients

• 3/4 stick (6 tablespoons) unsalted butter, melted, plus 1 tablespoon (melted) for greasing molds
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom*
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground allspice
• pinch of salt
• 1/4 cup granulated sugar
• 3 tablespoons packed light brown sugar
• 2 large eggs
• confectioners' sugar for dusting
• Special equipment: a madeleine pan with 12 (7.5x5cm/3-by 2-inch) molds

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Put oven rack in middle position and preheat oven to 200ºC/400ºF. Brush molds with some melted butter, then chill until set, about 5 minutes. Brush molds again with some melted butter and chill pan.

Sift together flour, baking powder, spices, and a pinch of salt.

Whisk together sugars and eggs until combined well. Add flour mixture and whisk until just combined, then stir in remaining butter (6 tablespoons) until just incorporated. Spoon batter into molds, filling them about two thirds full. Bake 5 minutes, then reduce oven temperature to 175ºC/350ºF and bake until springy to the touch and edges are lightly browned, 4 to 6 minutes. Turn out onto a rack and cool 15 minutes.
Just before serving, dust with confectioners’ sugar.

*the original recipe calls for ground coriander; I preferred to use cardamom instead.