Lemon-Almond Madeleines
 
Ingredients
  • 4 Tablespoons salted butter
  • 2 eggs
  • ⅓ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup all-purpose flour, sifted
  • 1 teaspoon lemon zest (about ½ of a lemon)
  • Powdered Sugar (dusting)
Instructions
  1. Preheat oven to 350°F for a dark nonstick pan or 375°F for a regular pan.
  2. Grease and flour a madeleine pan.
  3. Melt butter and set aside to cool.
  4. Beat eggs, sugar, and salt in an electric mixer with the whisk attachment for 5-8 minutes or manually with a whisk until the mixture looks light and foamy.
  5. Mix in vanilla and almond extract.
  6. Fold in the flour in three increments.
  7. Fold in lemon zest and half of the butter until combined
  8. Fold in the rest of the butter.
  9. Spoon batter into the madeleine pan until the bays are nearly full.
  10. Bake for 8-11 minutes or until when you press your finger into the cookie the cookie springs back.
  11. Immediately transfer to a wire rack.
  12. If dusting with powdered sugar, let the cookies cool for 15 minutes.
  13. Voilà.
Yield: 12 cookies
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/lemon-almond-madeleines/