Hazelnut Madeleine Cookies
You can never have too many dessert recipes, so give Hazelnut Madeleine Cookies If you have eggs, butter, confectioners' sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes.
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.
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.
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.