jeudi 1 janvier 2015

Lemon almonds madeleines

Makes 24
  • 4 large eggs at room temperature
  • Two-third cup sugar
  • ½ teaspoon almond extract
  • 1½ teaspoons lemon zest
  • 1 cup all-purpose flour
  • ½ cup almonds, ground coarse
  • ½ cup butter melted and cooled slightly
  1. Butter madeleine molds.
  2. In a large bowl beat the eggs with the sugar until thick and pale and forms a ribbon.
  3. Beat in the almond extract and zest.
  4. Stir in the flour in 4 batches, folding in gently after each addition.
  5. Add the almonds and the butter, folding in gently and thoroughly.
  6. Spoon the batter into the prepared molds.
  7. Bake in the lower-third of a preheated 375F oven for 10 minutes.
  8. Turn out on racks and cool.