Almond Madeleines
These almond madeleines are tender little French butter cakes dipped in a light almond glaze and finished with toasted sliced almonds. They are simple to make, easy to dress up, and just right with coffee or tea.
Servings: 20 Cookies
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
Chill the batter: Chilling helps the madeleines bake with a higher dome and better texture.
Remove them from the pan right away: Do not leave baked madeleines in the pan, or they will continue to cook from the residual heat and may dry out.
Use a kitchen towel first: Turn the hot madeleines onto a clean kitchen towel instead of a wire rack. The warm cakes can pick up rack marks if they go straight onto the rack.
Cool before glazing: Let the madeleines cool slightly before dipping them in the glaze and adding the sliced almonds. Once glazed, place them pattern-side down on a wire rack until the glaze sets.
Adjust the glaze if needed: If the glaze is too thick, add water a few drops at a time. If it is too thin, add a little more powdered sugar.
Bake in batches if needed: If using a 12-cavity madeleine pan, keep the remaining batter refrigerated. Wash, dry, grease, and flour the pan again before baking the next batch.
Serve fresh when possible: Madeleines are best the day they are baked. Store leftovers in a covered container at room temperature for up to 3 days.
Nutrition
Serving: 1 serving | Calories: 100kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 107mg | Sugar: 6g
