Sunday, June 6, 2010
Cookie Recipe #155 - Lemon-Almond Madeleines
This heavenly cake-like cookie will be good with your morning coffee or afternoon break coffee or after-dinner coffee, in other words, anytime!
Ingredients: 2 eggs, divided, 1/2 cup granulated sugar, 1/2 cup butter, melted and cooled, 1/2 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, 1/2 teaspoon vanilla, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/4 cup finely chopped almonds (toasted, if desired), powdered sugar for sprinkling.
Instructions: Spray madeleine pan with cooking spray; set aside. Preheat oven to 375 degrees. In a medium mixing bowl beat egg yolks and sugar for 30 seconds. Add melted butter, lemon peel, lemon juice, and vanilla. Beat on low until combined.
In a small bowl combine flour, baking powder, baking soda, and salt. Sift or sprinkle about one-fourth of the flour mixture over the egg yolk mixture; gently fold in. Fold in remaining flour mixture one-fourth at a time. Fold in almonds. Gently stir in egg whites until thoroughly combined.
Spoon batter into prepared madeleine pan, filling about half full. Bake in preheated 375 degree oven 10-12 minutes or until edges are golden and tops spring back when lightly touched. Remove from oven and allow to cool for 1 minute. Using the tip of a sharp knife, loosen each cookie and invert onto wire racks to cool completely. Before serving, sprinkle with sifted powdered sugar.
Makes 2 dozen madeleines.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.