Hazelnut Madeleine Cookies

Madeleines, those classic French sponge cakes with their distinctive shell shape, are given a delightful twist with the addition of hazelnuts in this recipe. Hazelnut Madeleine cookies are light, buttery, and perfect for pairing with your afternoon tea or coffee.

Ingredients:

For the Madeleine Batter:

• 2 large eggs
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon hazelnut extract (optional, for enhanced flavor)
• 1 cup all-purpose flour
• 1/2 cup ground hazelnuts (hazelnut meal)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, melted and cooled

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or hazelnut liqueur
• Crushed hazelnuts for sprinkling

Special Equipment:

• Madeleine pan (preferably non-stick)

Instructions:

1. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 375°F (190°C).
   • Generously butter and flour your Madeleine pan, tapping out the excess flour.
2. Mix the Batter:
   • In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is light and fluffy. This will take about 3-4 minutes with an electric mixer on high speed.
   • Add the vanilla extract and hazelnut extract, mixing until combined.
   • Sift together the flour, ground hazelnuts, salt, and baking powder. Gently fold this dry mixture into the egg mixture.
   • Slowly fold in the melted butter until the batter is smooth and homogenous.
3. Chill the Batter:
   • Cover the bowl with plastic wrap and chill the batter in the refrigerator for at least 1 hour. This helps the batter to firm up and can result in a better rise and the characteristic bump on the back of the cookies.
4. Bake the Madeleines:
   • Spoon the chilled batter into the prepared Madeleine mold, filling each cavity about three-quarters full.
   • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers spring back when lightly touched.
   • Remove from the oven and immediately loosen the Madeleines with a knife. Invert the pan to release the cookies onto a cooling rack.
5. Prepare the Glaze (if using):
   • Mix the powdered sugar with enough milk or hazelnut liqueur to achieve a thick yet pourable glaze.
   • Drizzle over the cooled Madeleines and sprinkle with crushed hazelnuts.
6. Serving and Storage:
   • Madeleines are best enjoyed fresh, ideally within a few hours of baking. Serve them as they are or with a cup of tea or coffee.
   • If storing, keep them in an airtight container at room temperature for up to 2 days.

These Hazelnut Madeleine cookies offer a nutty, comforting treat that blends traditional French baking with the rich flavor of hazelnuts, perfect for any occasion or simply as a delightful everyday snack.