Amaretto Madeleines

I found this recipe for amaretto madeleines on one of my favorite blogs, Bake at 350.  Madeleines are little French cakes that look like cookies – basically they are cookies with the texture of a cake.  And in case you aren’t familiar with amaretto, it’s an almond flavored Italian liqueur that smells and tastes delicious.  The combination of amaretto and vanilla bean in these madeleines is wonderful.  They are the perfect little treat!  Enjoy!

Amaretto Madeleines


  • 10 tablespoons unsalted butter, plus more for the pan
  • 2/3  cup sugar
  • ½ tsp. salt
  • 3 eggs, at room temperature
  • 2 tsp. amaretto liqueur
  • 1 tsp. vanilla bean paste (or vanilla extract)
  • 1 cup flour, sifted


  1. Over medium heat, melt the butter in a saucepan.  Simmer gently until the butter deepens slightly and there are small flecks of brown in the butter, about 5 minutes.
  2. Set aside to cool to room temperature.  Beat the sugar, salt and eggs several minutes until they are light yellow and thickened.  Stir in the amaretto and vanilla bean paste.
    Gently fold in the flour and butter in 3 additions each, alternating between the two. Refrigerate the batter for 45 minutes.
  3. Preheat the oven to 375.  Brush the madeleine pan with melted butter.  Fill the pans with 1 heaping tablespoon of dough per cookie.
  4. Bake 12 minutes until the edges are light brown.  Let cool in the pan 5 minutes.  Carefully remove from pan and let cool completely on a cooling rack.

Note: If making these in 2 batches, let the pan cool completely.  Wipe out the cookie molds and re-coat with melted butter.

Yield: 22 madeleines (Note: I halved the recipe and was able to get 12 madeleines from half of the batter- just the perfect amount for my madeleine pan.)

Amaretto-Vanilla Bean Glaze


  • 1 & ¼ cup powdered sugar, sifted
  • 3 TBSP whole milk (or whatever you have on hand, lower fat will make a thinner glaze)
  • 2 TBSP amaretto liqueur
  • 1 teaspoon vanilla bean paste (or vanilla extract)


  1. Whisk to combine all of the ingredients.
  2. Place the madeleines on a cooling rack placed on a cookie sheet.  (This will catch the glaze and make for easier clean-up.)  Spoon glaze over the cooled cookies.

By the time I got around to glazing the cookies, there were only 5 left! :) That just shows you how good they were, even without the glaze!

Source: Bake at 350 Blog


3 Responses to “Amaretto Madeleines”

  1. 1 Anonymous September 9, 2010 at 1:01 PM

    These look wonderful! Now I just need a madeleine pan.

  2. 2 kristineskitchen September 9, 2010 at 1:38 PM

    I like the idea of adding amaretto to madeleines. Yum!

  1. 1 Banana Cake with Chocolate Glaze « Cooking with Karen Trackback on September 3, 2011 at 11:14 AM

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 74 other followers


%d bloggers like this: