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Almond madeleines are soft little French butter cakes with a sweet almond glaze and toasted almonds on top. They look delicate, but they are not nearly as fussy as they pretend to be.
These are made with all-purpose flour and almond extract, not almond flour, so the texture stays light while the almond flavor still comes through clearly.
The glaze adds another layer of almond flavor and gives the sliced almonds something to cling to.
I like these for tea trays, cookie platters, and little dessert spreads when I want something polished that does not take all afternoon.
If you like this recipe, try my Spanish almond cake.
Why These Almond Madeleines Work
I use almond extract for a cleaner almond flavor without changing the light, cake-like texture of the madeleines.
The glaze is simple but worth it. It adds another layer of almond flavor and helps the toasted almonds stick.
Chilling the batter helps with the shape. That cold batter going into a hot oven helps create the classic madeleine hump.
The toasted almonds add texture without making the madeleines feel heavy.
They work well for make-ahead baking. The batter can chill overnight, and the madeleines are best glazed after baking.
Key Ingredients
Almond extract: This is where most of the almond flavor comes from. A little goes a long way, and it keeps the texture closer to a classic madeleine.
All-purpose flour: These are almond-flavored madeleines, not almond flour madeleines. All-purpose flour keeps the crumb light and tender.
Butter: Use unsalted butter, melted and cooled. The butter flavor comes through clearly in madeleines, so this is not the place for sad freezer-burned butter.
Eggs: Room-temperature eggs blend more evenly into the batter and help keep the texture light.
Powdered sugar: This gives the glaze a smooth finish that sets nicely on the madeleines.
Toasted sliced almonds: Add them while the glaze is still wet so they actually stay put.
If you enjoy madeleines, my classic madeleine cookies and chocolate madeleines are two more favorites that work well alongside these on a cookie tray or dessert spread.
Recipe Tips
Chill the batter. This helps the madeleines bake with their classic little hump and gives the batter time to rest.
Prepare the pan well. Grease and flour every ridge and crevice so the shell pattern releases cleanly.
Do not overmix. Once the butter goes in, mix just until everything is incorporated. Overmixing can make the madeleines tougher.
Watch the bake closely. Madeleines are done when the edges are lightly golden and the centers spring back. Overbaking dries them out quickly.
Cool before glazing. If the madeleines are too warm, the glaze can slide right off. Let them cool before dipping or drizzling.
Add almonds while the glaze is wet. Once the glaze sets, the almonds will not stick well.
Your Questions, Answered
Not this recipe. These almond madeleines use all-purpose flour for the classic light texture and almond extract for flavor. Almond flour madeleines are a different recipe with a softer, denser crumb.
Chilling the batter helps madeleines bake with their signature hump. The cold batter hits the hot oven, the edges set first, and the center rises.
Yes, if you want the classic shell shape. You can bake the batter in another small pan, but they will not really be madeleines without the shell-shaped mold.
Grease and flour the pan thoroughly, making sure to get into every ridge. If you are baking in batches, wash, dry, grease, and flour the pan again before the next round.
These also pair nicely with my almond biscotti if you are putting together a cookie tray for coffee or tea.
Almond Madeleine Recipe
These almond madeleines are simple, tender little cakes with just enough glaze and toasted almond crunch to make them feel finished. They are easy enough for a weekend bake but polished enough for tea trays, brunches, and cookie platters.
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Almond Madeleines
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Ingredients
- 1⅓ cup all-purpose flour, 160 grams
- ⅔ cup granulated sugar, 130 grams
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs, room temperature and well beaten
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 10 tablespoons butter, melted and cooled to room temperature
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 2 to 3 tablespoon cold water
- ¼ cup sliced almonds, toasted
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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