• 24servings
  • 50minutes
  • 103calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup whole hazelnuts, toasted

  2. 1 tablespoon confectioners' sugar

  3. 1 tablespoon plus 1/2 cup butter, divided

  4. 2 tablespoons plus 1 cup all-purpose flour, divided

  5. 2 eggs, separated

  6. 2/3 cup sugar

  7. 1/4 teaspoon vanilla extract

  8. 1 teaspoon baking powder

  9. 1/8 teaspoon salt

  10. Additional confectioners' sugar, optional

Instructions Jump to Ingredients ↑

  1. Hazelnut Madeleine Cookies Recipe photo by Taste of Home In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter. Brush two Madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining butter in a saucepan. Melt over low heat for 4-5 minutes or until a light amber color; set aside to cool.

  2. In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture.

  3. With a tablespoon, fill prepared pans two-thirds full. Bake at 325° for 18-20 minutes or until golden brown. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired. Yield: 2 dozen.

  4. Editor's Note: Madeleine pans can be ordered from Sweet Celebrations. Call 1-800/328-6722 or visit their Web site, They are also available from Williams-Sonoma. Call 1-877/812-6235 or visit their Web site,


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