Starbucks used to sell these spongy tea cookies and I absolutely loved them. In fact, I’ve always wanted to make them since I discovered them at The Bucks. It was just a matter of buying that special shell-shaped pan that serves no other use than to make Madeleines (Alton Brown would be mad).
I have to admit that the first time I made these, I used a Nigella Lawson recipe that included rose water. It was basically a massive, burned fail. Jesse declared that he “hated” Madeleines. Alas, I had this pan. So I had to make them again.
Jesse’s mom gave me a Williams-Sonoma cookbook on all baked goods. The pictures are beautifully styled and I’ve needed to crack it open. So I turned to these orange-scented Madeleines with vanilla and almond.
They turned out perfectly. Spongy cookie with that nice orange flavor mingling with the almond extract. I like the crunchy corners that were browned in the butter wash in the pan..
2 large eggs
1/3 c. sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 c. flour, sifted
1 tsp orange zest
1/4 c. unsalted butter, melted and cooled
Powdered sugar, for dusting
Preheat oven to 375, put rack in middle. Brush the melted butter inside the 12 molds. Dust with flour and tap out excess.
In a large bowl, combine eggs, sugar, salt. Whisk until pale and thick, 5 min. Beat in vanilla and almond. Sprinkle in flour and stir to incorporate.
Using a rubber spatula, gently fold in the orange zest and half the melted butter. Fold in remaining butter. You’ll hear the little air bubbles snapping in the dough.
Divide the cookies in the pan, about 1 T per shell. Bake until the center springs back when touched and they are lightly golden on edges, about 8-12 min.
Cool on wire rack.
Best when served warm, with a dusting of powdered sugar. I’m really into Earl Gray tea right now and these would match well. With a touch of cream and sugar.
Enjoy, friends! xoxo