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Hazelnut Madeleines are tender little French cakes with crisp edges, nutty brown butter flavor, and delicate hazelnut richness. Dip them in chocolate for an extra elegant finish.

Hazelnut Madeleines

If you love elegant pastries that feel fancy but are surprisingly easy to make, these hazelnut madeleines deserve a spot in your kitchen. They are soft, buttery, lightly sweet, and filled with rich toasted hazelnut flavor.

Madeleines are classic French shell-shaped cakes, somewhere between a cookie and a sponge cake. Their signature hump, tender crumb, and delicate texture make them perfect for afternoon tea, dessert platters, or gifting.

This version uses browned butter and ground hazelnuts, giving every bite deep nutty flavor and a bakery-style aroma that is absolutely irresistible.

Why You’ll Love This Recipe

Elegant bakery-style dessert made at home
Rich flavor from brown butter
Soft centers with lightly crisp edges
Perfect with coffee or tea
Chocolate dip is optional, but delicious

What Do Hazelnut Madeleines Taste Like?

They are buttery and delicate with a subtle sponge-cake texture. The browned butter adds caramel-like depth, while the hazelnuts bring warmth and richness. If dipped in chocolate, they become even more luxurious.

Tips for Perfect Madeleines

Brown the butter carefully until golden and fragrant, not burnt.
Do not overmix the batter once flour is added.
Grease the pan well so they release cleanly.
Chill batter if needed for a stronger hump.
Let cookies cool before dipping in chocolate.

Chocolate Finish Ideas

These are wonderful plain, but dipping them halfway in melted dark chocolate takes them to another level. Sprinkle chopped toasted hazelnuts on top while the chocolate is still wet for a beautiful bakery finish.

Storage

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Serving Ideas

With espresso or cappuccino
As part of the afternoon tea
Holiday cookie platters
Wrapped as edible gifts
Elegant brunch desserts

Print Recipe

5 from 4 votes

Hazelnut Madeleines Recipe (Brown Butter French Cookies)

Soft and buttery hazelnut madeleines made with brown butter. Elegant French shell cakes dipped in chocolate for the perfect treat.

Prep Time20

Cook Time12

Chill Time2

Total Time2 32

Course: Dessert, Snack, tea time

Cuisine: French

Keyword: brown butter madeleines, french cookies, hazelnut cookies, hazelnut madeleines, madeleines recipe

Servings: madeleines

Calories: 217kcal

Author: Tiffany Bendayan

Ingredients

For Madeleines

1/2 cup unsalted butter
1/2 cup hazelnuts toasted and peeled
2/3 cup all purpose flour
1/4 teaspoon salt
3 eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract

For Chocolate Dip (Optional)

1/2 cup dark chocolate chopped
1/4 cup chopped hazelnuts

US Customary - Metric

Instructions

Melt the butter in a saucepan over medium heat until golden brown and fragrant. Remove from heat and cool for 5 minutes.
Preheat oven to 350°F. Grease a madeleine pan well.
Place toasted hazelnuts in a food processor and pulse until finely ground.
In a bowl, whisk together flour, ground hazelnuts, and salt.
In a separate bowl, whisk eggs and sugar until lighter in color and slightly thickened.
Add vanilla extract, hazelnut extract, and browned butter to the egg mixture. Whisk until combined.
Fold the dry ingredients into the wet ingredients until no dry streaks remain. Do not overmix.
Cover the bowl and refrigerate for at least 2 hours.
Spoon or pipe batter into each madeleine cavity, filling about 3/4 full.
Bake for 10 to 12 minutes or until edges are golden and centers spring back lightly.
Let cool in the pan for 2 minutes, then transfer to a wire rack.
Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval.
Dip one side of each cooled madeleine in melted chocolate and sprinkle with chopped hazelnuts.
Let chocolate set before serving.

Notes

Brown butter adds a deep nutty flavor, do not skip it.
To toast hazelnuts, bake at 375°F for 10 to 15 minutes, then rub in a towel to remove loose skins.
Chilling the batter helps improve texture and gives a more classic madeleine shape.
Do not overfill the molds, or the cakes may lose their shell definition.
Store in an airtight container at room temperature for 2 days.