Prep 30 mins
Cook 15 mins
These are a little different from traditional madeleines. These would be pretty in a gift basket with tea. Although they are best fresh, they can be stored airtight at room temperature for up to a week.
- 2 ounces almond paste, cut into chunks
- 1⁄2 cup sugar
- 6 tablespoons butter, at room temperature
- 1 large egg
- 1 teaspoon grated orange peel
- 1⁄2 teaspoon vanilla
- 1⁄3 cup milk
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon salt
- In a large bowl, with your fingers or a pastry blender, rub or cut almond paste into sugar until well blended. With a mixer on medium speed, beat in egg, orange peel, and vanilla, scraping down sides of bowl as necessary. Stir in milk.
- In another bowl, mix flour with baking powder, cinnamon, cloves, and salt. Stir into butter mixture until well blended. Spoon batter into buttered and floured 2-inch-long madeleine molds (fill each hollow about 3/4 full).
- Bake in a 350 oven until tops of madeleines are lightly browned and spring back when gently pressed, 12 to 15 minutes. Invert the pan over a rack to release madeleines. Serve warm, or cool completely and store airtight.
- If Desired: While still warm dust the tops with 2 tablespoons powdered sugar mixed with 1/2 teaspoons cinnamon.