Orange-Spice Madeleines

Notes: If you like, while they're still warm, dust the cookies with 2 tablespoons of powdered sugar mixed with 1/2 teaspoon cinnamon. Although best fresh, they can be stored airtight at room temperature for up to 1 week.

Yield: Makes about 14 madeleines

Ingredients

• 2  ounces  almond paste, cut into chunks
• 1/2  cup  sugar
• 6  tablespoons  butter, at room temperature
• 1  large egg
• 1  teaspoon  grated orange peel
• 1/2  teaspoon  vanilla
• 1/3  cup  milk
• 3/4  cup  all-purpose flour
• 1/2  teaspoon  baking powder
• 1/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground cloves
• 1/8  teaspoon  salt

Preparation

1. In a large bowl, with your fingers or a pastry blender, rub or cut almond paste into sugar until well blended. With a mixer on medium speed, beat in butter until smooth. Beat in egg, orange peel, and vanilla, scraping down sides of bowl as necessary. Stir in milk.

2. In another bowl, mix flour with baking powder, cinnamon, cloves, and salt. Stir into butter mixture until well blended. Spoon batter into buttered and floured 2-inch-long madeleine molds (fill each hollow about 3/4 full).

3. Bake in a 350° oven until tops of madeleines are lightly browned and spring back when gently pressed, 12 to 15 minutes. Invert the pan over a rack to release madeleines. Serve warm, or cool completely and store airtight.

Nutritional analysis per madeleine.

Nutritional Information

Calories:

132 (49% from fat)

Protein:

1.9g

Fat:

7.2g (sat 3.7)

Carbohydrate:

15g

Fiber:

0.2g

Sodium:

102mg

Cholesterol:

31mg