Almond Madeleines

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup plus 2 Tbsp unsalted butter, softened
  • 2 Tbsp almond oil
  • 2 large eggs, separated
  • 2/3 cup granulated sugar
  • 1/4 cup ground blanched almonds, toasted image placeholder

Preheat oven to 400° F.

In a small bowl whisk together flour and baking powder; set aside.

In a mixing bowl, beat butter and oil at medium speed of an electric mixer until creamy.

In another bowl beat egg yolks and sugar until thick and pale; fold into the butter mixture; stir the flour mixture.

In another bowl beat egg whites at high speed until stiff peaks form; gently fold into batter. Gently fold ground almonds into batter.

Spoon batter evenly into buttered and floured 3-inch madeleine molds (if using 1 mold, let cool between batches).

Bake for 9 to 11 minutes or until lightly browned. Remove from molds and transfer to wire racks to cool, flat side down.

Servings: 2 dozen
Submitted by: Recipe Group Member
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