Hazelnut Madeleine Cookies
These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They’re baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen
Total TimePrep: 30 min. Bake: 20 min. + cooling
- 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 large eggs, separated, room temperature
- 2/3 cup sugar
- 1/4 teaspoon 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 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. 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° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.
Editor's Note: Madeleine pans are available from Williams-Sonoma at williams-sonoma.com.