Taste of Home
Hazelnut Madeleine Cookies
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
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
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 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
Directions
-
1.
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.
-
2.
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.
-
3.
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.
Nutrition Facts
1 cookie: 103 calories, 6g fat (3g saturated fat), 29mg cholesterol, 78mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC