The neighborhood will smell the sweet aroma of almond and orange when you're baking this French cookie recipe. Just be sure you've made enough to share.
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
How to Make It
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.
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).
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.
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.
These are delicious! I made them exactly by the recipe, and my two teenage sons devoured them in a couple of hours. At their request, I made them again a few days later (a double batch this time) and they are disappearing again!
I did dust them with powdered sugar (didn't use the cinnamon), and I think it made them much prettier.
The only other comment I'd make is that they really ought to have the word "almond" in the name. It is by far the most prominent flavor, although the orange is noticeable too.
The recipe doesn't state it, but they will come out of the pan more easily if you let them cool for about 5 minutes before removing them.
These are good, and the flavor is very reminiscent of Constant Comment tea. I found the almond flavor not strong enough for me, but that's just my preference.
They don't get the madeleine 'bump' in the center, and the process is a little different than others I've made. These are very cakey and not at all bad, but I probably won't make them again.