HAZELNUT MADELEINE COOKIES
These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They're baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool., In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture., With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 78mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT MADELEINES
This is by Guillaume Brahimi in "The Sydney Morning Hearld" 10 Oct 09. You will need a madeleine tray with small moulds. The prep time does not include overnight refridgeration.
Provided by Coasty
Categories Drop Cookies
Time 25m
Yield 50 biscuits
Number Of Ingredients 6
Steps:
- Heat butter over low heat watching carefully until a light brown colour. Remove from heat and cool.
- Lightly mix the eggs with sugar. Add the flour, baking powder and ground hazelnuts and mix until combined.
- Add the cooled butter and mix again. Cover with cling film, then rest in the fridge overnight.
- Preheat oven to 180°C Grease a madeleine tray with butter and flour.
- Pipe the mixture into the moulds. Bake for 10mins. Remove from oven and leave for 2 minutes.
- Serve while still warm.
Nutrition Facts : Calories 79.8, Fat 5.5, SaturatedFat 2.6, Cholesterol 30.8, Sodium 51.8, Carbohydrate 6.7, Fiber 0.3, Sugar 4.6, Protein 1.2
CHOCOLATE-HAZELNUT MADELEINES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 8 madeleines
Number Of Ingredients 4
Steps:
- Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes.
- Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly.
- Preheat the broiler to high.
- If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely.
- Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes.
- Serve alongside Bourbon Milk (see below) if desired.
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