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Recipe of the Month
Chocolate Hazelnut Madeleines
From Afternoon Tea Serenade
- 2/3 cup butter at room temperature
- 1 1/3 cups sugar
- 6 eggs
- 1 Tablespoon baking powder
- 3/4 cup ground hazelnuts
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- Powdered sugar for dusting (optional)
Directions
Preheat the oven to 350°. Spray madeleine molds with vegetable-oil cooking spray. In a large bowl, cream the butter and sugar together until pale and fluffy. In a medium bowl, lightly beat the eggs. In another medium bowl, thoroughly mix the baking powder, hazelnuts, flour, and cocoa powder together. Alternately add the eggs and flour mixture to the butter mixture by thirds.
Drop 2 tablespoons batter into each madeleine mold. Bake in the center of the preheated oven for 15 to 20 minutes, or until set. Unmold immediately after baking. Let cool on wire racks and dust with powdered sugar, if desired.
Makes 4 dozen madeleines. |
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