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Ingredients
- 4 lrg Large eggs
- 2/3 c. granulated sugar
- 1/2 tsp chopped almond extract
- 1 1/2 tsp freshly grated lemon zest
- 1 c. all-purpose flour
- 1/2 c. almonds with the skins toasted lightly, cooled, and groundcoarse
- 1 stk unsalted butter melted and cooled slightly (1/2 c.) confectioners' sugar for dusting the madeleines
Directions
- In a bowl with an electric mixer beat the Large eggs with the granulated sugar till the mix is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in
- 4 batches over the mix, folding it in gently after each addition, add in the almonds and the butter, and fold them in gently but thoroughly. Spoon
- the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake
- the madeleines in the lower third of a preheated 375F. oven for 10 min, or possibly till the edges are golden brown. Turn the madeleine out on racks, let them cold, and sift the confectioners' sugar over them.
- Makes 24 madeleines.
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