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Hazelnut Madeleine Cookies

 Hazelnut Madeleine Cookies
As an appropriate dessert for a beach picnic, our home economists came up with these cookies, which bake in a shell-shaped Madeleine pan.
24 ServingsPrep: 30 min. Bake: 20 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Additional confectioners' sugar, optional


  • 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

2 of 2

Hazelnut Madeleine Cookies (continued)

Directions (continued)

  • 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, They are also available from Williams-Sonoma. Call 1-877/812-6235 or visit their Web site,
Nutritional Facts: 1 cookie equals 103 calories, 6 g fat (3 g saturated fat), 29 mg cholesterol, 78 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.