Hazelnut Madeleine Cookies |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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As an appropriate dessert for a beach picnic, our home economists came up with these cookies, which bake in a shell-shaped Madeleine pan. Ingredients:
1/2 cup whole hazelnuts, toasted |
1 tablespoon confectioners' sugar |
1 tablespoon plus 1/2 cup butter, divided |
2 tablespoons plus 1 cup king arthur unbleached 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:
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 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.
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° 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.
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