Hazelnut Madeleine Cookies Recipe

Ingredients

• 1/2 cup whole hazelnuts, toasted
• 1 tablespoon confectioners' sugar
• 1 tablespoon plus 1/2 cup butter, divided
• 2 tablespoons plus 1 cup all-purpose flour, divided
• 2 eggs, separated
• 2/3 cup sugar
• 1/4 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Additional confectioners' sugar, optional

Directions

• In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter. Brush two Madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining butter in a saucepan. Melt over low heat for 4-5 minutes or until a light amber color; set aside to cool.
• In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture.
• With a tablespoon, fill prepared pans two-thirds full. Bake at 325° for 18-20 minutes or until golden brown. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired. Yield: 2 dozen.
  
  Editor's Note: Madeleine pans can be ordered from Sweet Celebrations. Call 1-800/328-6722 or visit their Web site, www.sweetc.com. They are also available from Williams-Sonoma. Call 1-877/812-6235 or visit their Web site, www.williams-sonoma.com.

Hazelnut Madeleine Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p219