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
Preheat oven to 350 degrees F.
Grease a Madeleine Pan. Set aside
Grind the hazelnuts in a food processor until fine
Place butter in a pan over medium-low heat. Melt butter and whirl the pan occasionally
When butter turns brown and develops a nutty aroma, remove from heat and strain. Cool for 5 minutes
In a bowl mix the all purpose flour, the ground hazelnuts and the salt
In another bowl, whisk the eggs, sugar, and coffee mate. Add the butter, mix, and finally add the flour mixture slowly until combined
Cover the bowl and refrigerate for a minimum of 2 hours. This step is optional but gives the cookie more flavor.
Use a piping bag or a spoon to fill each crevice of the Madeleine pan. Do not overfill
Bake for 12-15 minutes or until firm, but soft to the touch
Remove from the oven and place on a cookie rack to cool
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
*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