Hazelnut Madeleines
This melt in your mouth hazelnut Madeleines recipe is made with brown butter and ground hazelnuts for an amazing taste. The perfect delicate French cookie
Ingredients
- 1 Stick Unsalted Butter (1/2 cup)
- 1/2 cup Hazelnuts toasted and peeled
- 3/5 cup All Purpose Flour
- 2 tablespoons Coffee Mate Hazelnut Flavor*
- 1/4 cup Sugar
- 3 Eggs
- Pinch of Salt
Topping (optional)
- 1/2 cup Dark Chocolate Chunks or chips
- 1/4 cup Chopped Hazelnuts
Instructions
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Preheat oven to 350 degrees F.
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Grease a Madeleine Pan. Set aside
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Grind the hazelnuts in a food processor until fine
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Place butter in a pan over medium-low heat. Melt butter and whirl the pan occasionally
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When butter turns brown and develops a nutty aroma, remove from heat and strain. Cool for 5 minutes
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In a bowl mix the all purpose flour, the ground hazelnuts and the salt
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In another bowl, whisk the eggs, sugar, and coffee mate. Add the butter, mix, and finally add the flour mixture slowly until combined
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Cover the bowl and refrigerate for a minimum of 2 hours. This step is optional but gives the cookie more flavor.
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Use a piping bag or a spoon to fill each crevice of the Madeleine pan. Do not overfill
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Bake for 12-15 minutes or until firm, but soft to the touch
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Remove from the oven and place on a cookie rack to cool
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For topping
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Melt the chocolate and place in a bowl. Place the hazelnut chunks in another bowl. Dip each cookie in the chocolate and then in the hazelnut chunks. Let the chocolate harden on a cookie rack
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Enjoy!
Recipe Notes
*You can substitute for 1 Tablespoon of Frangelico, or 1 Tablespoon of pure vanilla extract
To toast and peel hazelnuts: Bake raw hazelnuts on a preheated oven to 375 degrees F for 15-20 minutes or until hazelnuts becomes aromatic and skin begins to break.Remove from oven and place the hazelnuts inside a kitchen towel. Rub the hazelnuts together to remove the skin off them