Recipe By : Cooking Live Show #CL8871
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Clarified butter
1 c Blanched almonds
1 c Sugar
1 c Unsalted butter -- softened
4 lg Eggs
1 tb Lemon zest -- freshly grated
1 c All-purpose flour
1 ts Double acting baking powder
1/4 ts Salt
1/4 c Fresh lemon juice
Confectioners' sugar --
- for garnish
Preheat oven to 375 F. With a pastry brush, butter the madeleine
molds well with some of the clarified butter.
In a food processor, grind the almonds with the sugar to a very fine
texture. In a large bowl with an electric mixer cream the butter, add
the almond mixture, beating, and beat the mixture until it is light
and fluffy. Add the eggs, 1 at a time, beating well after each
addition, and then beat in the rind. Into a bowl sift together the
flour, baking powder and the salt and add to the butter mixture,
alternately with the lemon juice, beginning and ending with the flour
mixture and blending the batter after each addition. Using an offset
spatula, spread the batter into the buttered madeleine molds,
scraping off any excess batter with the edge of the spatula. Place
the filled molds on a baking sheet. Bake the madeleines in the lower
third of the oven for 10 minutes, or until golden at the edges. Turn
them out onto a rack to cool. Wash and dry the molds, butter again
and repeat process with remaining batter.
Sift the confectioners' sugar over the cooled madeleines prior to
serving.
