Gluten-Free Almond Madeleines

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Yields1 Serving

1-7 oz box Odense Almond Paste 1 stick (8 tablespoons) butter, melted 2/3 cup sugar 3 eggs, room temperature 1/2 teaspoon vanilla extract 1 cup flour 1/4 teaspoon baking powder 1/8 teaspoon salt Powdered sugar

1

DIRECTIONS
Step 1
Preheat oven to 375°F. Grease and flour a madeleine pan.
Step 2
Using an electric mixture, beat Almond Paste, butter and sugar until smooth.
Step 3
Add eggs one at a time, beating well between each. Beat on high for 5 minutes or until mixture is thick and pale colored. Beat in extract.
Step 4
Sift flour, baking powder and salt together. Pour flour mixture into almond mixture a third at a time, folding gently until incorporated.
Step 5
Spoon* one tablespoon batter into each mold. Bake 11-13 minutes until light golden and top springs back when pressed.
Step 6
Cool pan on wire rack for a few minutes and gently unmold. Cool cookies on wire rack and dust with powdered sugar. Repeat steps 5-6 until all batter has been used.
TOOLS & EQUIPMENT
Madeleine pan
*TEST KITCHEN TIP:
A cookie scoop that holds 1 tablespoon of batter makes quick work of this step.

ALTERNATE BAKING METHOD:
Madeleine batter can be baked in mini muffin pans with a slight change in directions. Decrease batter to a scant two teaspoons and bake 10-11 minutes. Makes approximately 50 mini cupcakes.
NOTE:
Madeleines can be double wrapped and frozen up to one month. Thaw on counter and do not microwave.

Category

Ingredients

1-7 oz box Odense Almond Paste 1 stick (8 tablespoons) butter, melted 2/3 cup sugar 3 eggs, room temperature 1/2 teaspoon vanilla extract 1 cup flour 1/4 teaspoon baking powder 1/8 teaspoon salt Powdered sugar

Directions

1

DIRECTIONS
Step 1
Preheat oven to 375°F. Grease and flour a madeleine pan.
Step 2
Using an electric mixture, beat Almond Paste, butter and sugar until smooth.
Step 3
Add eggs one at a time, beating well between each. Beat on high for 5 minutes or until mixture is thick and pale colored. Beat in extract.
Step 4
Sift flour, baking powder and salt together. Pour flour mixture into almond mixture a third at a time, folding gently until incorporated.
Step 5
Spoon* one tablespoon batter into each mold. Bake 11-13 minutes until light golden and top springs back when pressed.
Step 6
Cool pan on wire rack for a few minutes and gently unmold. Cool cookies on wire rack and dust with powdered sugar. Repeat steps 5-6 until all batter has been used.
TOOLS & EQUIPMENT
Madeleine pan
*TEST KITCHEN TIP:
A cookie scoop that holds 1 tablespoon of batter makes quick work of this step.

ALTERNATE BAKING METHOD:
Madeleine batter can be baked in mini muffin pans with a slight change in directions. Decrease batter to a scant two teaspoons and bake 10-11 minutes. Makes approximately 50 mini cupcakes.
NOTE:
Madeleines can be double wrapped and frozen up to one month. Thaw on counter and do not microwave.

Gluten-Free Almond Madeleines

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