Ingredíents
| 7 | oz Almond Paste |
| 1 | stíck (8 tablespoons) butter, melted |
| ⅔ | cup sugar |
| 3 | eggs, room temperature |
| ½ | teaspoon vanílla extract |
| 1 | cup flour |
| ¼ | teaspoon bakíng powder |
| ⅛ | teaspoon salt |
| Powdered sugar |
1.Preheat oven to 375°F. Grease and flour a madeleíne pan.
2.Usíng an electríc míxture, beat Almond Paste, butter and sugar untíl smooth.
3.Add eggs one at a tíme, beatíng well between each. Beat on hígh for 5 mínutes or untíl míxture ís thíck and pale colored. Beat ín extract.
4.Síft flour, bakíng powder and salt together. Pour flour míxture ínto almond míxture a thírd at a tíme, foldíng gently untíl íncorporated.
5.Spoon* one tablespoon batter ínto each mold. Bake 11-13 mínutes untíl líght golden and top spríngs back when pressed.
6.Cool pan on wíre rack for a few mínutes and gently unmold. Cool cookíes on wíre rack and dust wíth powdered sugar. Repeat steps 5-6 untíl all batter has been used.
Kítchen Típ: A cookíe scoop that holds 1 tablespoon of batter makes quíck work of thís step.
Alternate Bakíng Method:
Madeleíne batter can be baked ín míní muffín pans wíth a slíght change ín dírectíons. Decrease batter to a scant two teaspoons and bake 10-11 mínutes. Makes approxímately 50 míní cupcakes.
Note: Madeleínes can be double wrapped and frozen up to one month. Thaw on counter and do not mícrowave.
