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Almond Madeleines

This recipe is worth keeping in your rotation of cookie recipes. It comes together really quickly and the result is so pretty and delicious, it's sure to impress. The madeleines are perfect for a bake sale, or to eat with tea or coffee as an afternoon snack. And I love to give them away as a little sweet gift my guests can take away with them.
  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 30 min
  • Yield: 24 to 30 cookies
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Nonstick cooking spray

2 large eggs

1/2 cup granulated sugar

1/4 teaspoon almond extract

1/2 teaspoon finely grated lemon zest, optional

1/2 cup all-purpose flour

1/2 cup ground almond meal

1/4 teaspoon salt

1/4 teaspoon baking powder

1 stick (1/2 cup) unsalted butter, melted

Confectioners' sugar, for dusting, optional


Special equipment:
two 12-mold madeleine pans (24 molds total) or mini- or regular-muffin pans
  1. Preheat the oven to 350 degrees F. Spray two 12-mold madeleine pans with nonstick cooking spray and set aside.
  2. In the bowl of a standing mixer fitted with the whisk attachment, cream together the eggs and granulated sugar on high speed until the mixture thickens and develops a light pale color, 3 to 4 minutes.
  3. Beat in the almond extract, lemon zest if using, flour, almond meal, salt and baking powder. Turn the mixer down to low speed and slowly pour in the melted butter. Mix until everything is incorporated, but don't over mix.
  4. Divide the batter evenly between the molds in the prepared pans. Bake until lightly golden around the edges, about 8 minutes.
  5. Let the madeleines cool for about 2 minutes in the pan, and then invert them onto a cooling rack to cool completely. Dust with confectioners' sugar if desired.

Cook’s Note

You'll need a madeleine pan to make true madeleines, but you can also use a mini muffin pan or regular sized muffin pan to bake these; you'll still have a delicious treat. Baking times might be longer or shorter depending on the size of the muffin cups, so keep an eye on them.

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