Almond madeleines are delicate, sweet and spongy little cookies that pair so well with a cup of tea or hot coffee. This spin on classic French Madeleines is delightful!
From the cake-like texture to the subtle hint of almond, this is one recipe you’ll want to pull out when you’re looking for something both familiar and a little extraordinary. Best of all, while these cookies might seem like something you’d only find at a chic café, they’re incredibly simple to make right in your own kitchen.
Have you ever made Madeleine Cookies? They are a traditional French cookie, sort of like small cakes in cookie form, with a distinguishing shell shape, spongy texture and crispy edges.
Our butter almond version is a dream! Infused with a nutty essence and topped with an almondy glaze and toasted almond slices give each bite a light, nutty and toasted flavor.
These are the perfect cookies for a light after-dinner treat or a mid-day snack.
If you like this recipe, try our Spanish almond cake.
Why This Madeleine Recipe Works
This Madeleines recipe is a lot easier to make than you might think! A few basic baking ingredients and the right equipment (i.e. a special pan for petite Madeleines), plus a little bit of prep time is all you need.
These have a nice nutty aroma and big flavor, with the same cake-y texture as the original recipe! Here’s why you’ll love them:
- Almond flavored madeleines are the perfect-sized treat whenever you’re craving something with a little sweetness.
- They’re simple to make and each tiny sponge cake is soft, buttery and melt-in-your mouth delicious!
- These classic French cookies are great for any occasion, including bridal showers, potlucks, holiday parties, and more.
Ingredients for Madeleines with Almonds
If you’ve ever made our classic Madeleines or these Lavender Madeleines, the process is almost identical!
For our almond glazed Madeleines recipe, you’ll find that the major difference is in the ingredient list.
Here’s a look at the key ingredients you will need for this recipe. For all of the ingredient amounts, scroll to the bottom of the page to view the printable recipe card.
- All-purpose flour. Your standard, all-purpose flour gives these madeleines a spongy texture that’s not too crumbly.
- Granulated sugar. For sweetness to the cookie.
- Baking powder. The leavening agent you’ll use for that perfect, dome-shaped top!
- Salt. Just a dash of salt helps bring out the flavors.
- Eggs. Use large eggs at room temperature. Make sure they are well beaten.
- Almond extract and vanilla extract. The combination gives these glazed madeleines the most delicious almond and vanilla bean flavor!
- Unsalted butter. Melted and cooled to room temperature for the best results with this recipe.
- Confectioner’s sugar. Powdered sugar will sweeten the glaze and give it the ideal, silky-smooth texture.
- Toasted sliced almonds. A delicious (and pretty) finishing touch for these Madeleines.
Our Almond Madeleines Recipe
Here’s a look at how to make this simple Madeleines recipe. For the full details, scroll to the bottom of the page and view our printable recipe card.
- Whisk the dry ingredients in a large bowl. In a separate bowl, whisk the eggs with the extracts, then gently whisk them into the flour mixture.
- Pour the melted butter into the batter and fold the mixture until it is well combined and shiny.
- Cover the bowl with plastic wrap and chill it in the refrigerator for at least 1 hour.
- Use a 1-tablespoon cookie scoop to portion batter into each rounded cavity of your special pan.
- Before baking: Preheat the oven and grease and flour the Madeleine pan. You can also use baking oil spray and use a pastry brush to get it into all the crevices. Place the baking tin in the freezer for 10 minutes to chill.
- Bake for 7-8 minutes or until the edges look golden brown and crisp and the cakes spring back to the touch. Remove and immediately flip them onto a kitchen towel, pattern side down. Cool for 10-15 minutes.
- Make the glaze, then dip each cooled tea cake into the glaze and allow any excess to drip off.
- Place the cookies, pattern side up, on a wire cooling rack. Add several almond slices on each cookie while the glaze is still wet. Let the cookies dry before serving. They’re best when freshly baked!
Recipe Variations
Here are some delicious variations to our recipe with unique twists. From a hint of spice to the indulgence of chocolate, each of these recipes brings its own special magic.
- Spiced Almond Madeleines: Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and spiced almonds.
- Orange Almond Madeleine: Add the zest of one orange and a teaspoon of orange extract.
- Chocolate Madeleines: Add 2 tablespoons of unsweetened cocoa powder and ¼ cup mini chocolate chips.
- Brown Butter Madeleines: Replace the butter with browned butter.
Tips for the Best Butter Almond Tea Cakes
- Chilling the batter before baking will help ensure a higher dome on the Madeleines.
- Make sure to immediately turn the cookies out of the pan once the bake time is up. If they sit in the hot pan, they will continue to cook from the residual heat and might turn out too dry.
- Turning the Madeleines from the pan directly onto a wire cooling rack will result in wire rack markings on the cookies. Instead, let them cool on a kitchen towel before glazing and applying the sliced almonds. You can place them pattern side down on a wire rack afterward, so they can cool completely and the glaze can set.
- If using a 12-cavity Madeleine pan, you will have enough batter for another partial pan. Keep the remaining batter refrigerated while the first batch bakes.
- Make sure to wash the pan between each batch of cookies and grease/flour again when ready to bake the next batch.
- Store any leftover cookies in an airtight container at room temperature for up to three days.
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More Recipes You Will Love:
Classic Almond Biscotti is crisp, crunchy and not too sweet, with a delightful nutty flavor! They’re the perfect dunkers for hot coffee and a great afternoon pick-me-up!
Our Triple Ginger Cookies are packed with bold ginger flavor and spices! Ground ginger, fresh ginger and crystallized ginger make this recipe one of our favorites.
Chocolate-Dipped Rosemary Almond Brittle is a unique and fabulous recipe that’s great for snacking, gifting or sweet bites when you need them.
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Almond Madeleines
Ingredients
- 1-⅓ cup 160 grams all-purpose flour
- ⅔ cup 130 grams granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs room temperature and well beaten
- 1 teaspoon almond extract
- ½ teaspoon vanilla
- 10 tablespoons butter melted and cooled to room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon almond extract
- 2-3 tablespoon cold water
- ¼ cup toasted sliced almonds
Instructions
- In a medium size bowl, whisk together the flour, sugar, baking powder and salt.
- Whisk the eggs, almond and vanilla extract together and whisk into the batter.
- Pour the melted butter into the batter and fold until fully incorporated and shiny.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to fully chill.
To Bake the Madeleines:
- Heat the oven to 375°F and grease and flour the madeleine pan. Alternatively you can use a baking oil/flour spray, brushing into the crevices. Place the pan in the freezer for 10 minutes to chill.
- Using a tablespoon or a 1 tablespoon cookie scoop, place a scoop of batter into each rounded cavity of the chilled pan.
- Transfer the pan to the center rack of the oven and bake for 7-8 minutes, or until the edges look golden and crisp and the cakes spring back when lightly touched. Remove from the oven and immediately flip them onto a kitchen towel, pattern side down, and cool for 10-15 minutes before glazing and applying the sliced almonds.
To Make the Glaze:
- Sift the sugar into a small dish and add the almond extract and water stir until smooth.
- Dip each madeleine into the glaze and allow to drip excess off, then place, pattern side up, on a wire cooling rack and add several slices of almond on each cookie while the glaze is still wet. Allow to dry on the wire baking rack until the glaze is dry.
Notes
- Chilling the batter will ensure a higher dome on the cookies/cakes.
- Do not leave the baked madeleines in the pan as they will continue to cook from the heat of the pan and risk being dry.
- Beware of turning the madeleines from the pan directly onto a wire cooling rack as they will leave wire-rack markings on the cookies. Wait until they have partially cooled on the kitchen towel before glazing and applying the sliced almonds, then place pattern side down, on the wire rack until the glaze has dried.
- If baking in a 12-cavity madeleine pan you will have enough batter for another partial pan full. Keep the remaining batter refrigerated until ready to bake.
- Wash the pan thoroughly between each batch of cookies and grease/flour as noted in step #1 when ready to bake the remaining batter.
- Madeleine cookies are best enjoyed freshly baked.
- Store leftover cookies in a covered container for up to three days.
