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Hazelnut-Orange
Mini Madeleines
Makes approximately 401⁄3 cup granulated sugar
2 tablespoons hazelnuts, lightly
toasted
1 large egg, room temperature
½ tablespoon heavy whipping cream,
room temperature
½ teaspoon vanilla extract
¼ teaspoon orange blossom extract
1⁄3 cup all-purpose fl our
½ tablespoon cornstarch
1 teaspoon fresh orange zest
½ teaspoon salt
¼ teaspoon baking powder
¼ cup unsalted butter, cubed and
softened
¼ cup confectioners’ sugar
- Preheat oven to 375°. Spray 2
(20-well) mini madeleine pans with
baking spray with fl our.
- In the work bowl of a food proces-
sor, pulse together granulated sugar
and hazelnuts until fi nely ground.
- In a large bowl, beat together sugar
mixture and egg with a mixer at high
speed until pale yellow and thickened,
approximately 5 minutes. With mixer at
low speed, add cream, vanilla extract,
and orange extract; beat for 1 minute. - In a small bowl, whisk together fl our,
cornstarch, orange zest, salt, and bak-
ing powder. With mixer at medium-
low speed, gradually add fl our mixture
and butter to sugar mixture; beat for
3 minutes. (Mixture will be smooth
and creamy with some small chunks
of butter visible.) - Using a levered 1-teaspoon scoop,
portion batter into each well of pre-
pared madeleine pans. (They should
be between halfway and three-fourths
full. Place batter in deep end of each
well, not the middle. Do not smooth
or fl atten.) Freeze for 5 minutes. - Bake until madeleines are golden
brown around the edges and puff ed
up in the middle, 10 to 12 minutes.
Immediately remove from pans, and
let cool completely on wire racks. Sift
with confectioners’ sugar.