Yield
Makes about 14 madeleines
James Carrier

How to Make It

Step 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.

Step 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).

Step 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.

Step 4

Notes: Nutritional analysis per madeleine. 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.

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