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!
- 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
- 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.
- 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.
- Preheat the oven to 375. Brush the madeleine pan with melted butter. Fill the pans with 1 heaping tablespoon of dough per cookie.
- 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)
- Whisk to combine all of the ingredients.
- 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.
Source: Bake at 350 Blog