- 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
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
Print This Page