Recipe - Madeleine Cookies

One half cup Whole filberts (hazelnuts);
toasted
1 One fourth cup Confectioner's sugar; more
for dusting pan
One fourth pound Unsalted butter; more for
pan
5 tablespoon Allpurpose flour; more for
dusting pan
1 pn Salt
4 lg Egg whites
One fourth teaspoon Pure vanilla extract

1. Heat oven to 325 degrees. In a small saucepan, melt butter until light
amber in color.

2. Brush madeleine pan with melted butter, and dust lightly with flour.
Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food
processor fitted with a steel blade, and process until very fine.

3. Combine hazelnut flour mixture, 1 cup plus 3 tablespoons confectioners'
sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and
whisk to combine. Add melted browned butter, and whisk until incorporated.
With a tablespoon, fill molds evenly, about threequarters of the way.
Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove
from pan. Cool completely on a rack, ridged side up. Dust cookies with
confectioners' sugar.

NOTES : Classic madeleines are flavored with lemon or orange zest, but
variations include chocolate, cocoa, almond paste, or nuts, as in this
recipe. Baked in scallopshaped molds, these cookies are tender with a
tightgrained interior and a delicate crust. The origins of madeleines date
back to eighteenthcentury France. They are said to be named for a young
girl from Commercy who introduced them to the court of the Duke of
Lorraine, the fatherinlaw of Louis XV.
Recipe by: Martha Stewart http://www.marthastewart.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
21, 1998