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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: In a bowl with an electric mixer beat the eggs with the granulated sugar
until the mixture is thick and pale and forms a ribbon when the beaters are
lifted and beat in the almond extract and the zest.
Sift the flour in 4 batches over the mixture, folding it in gently after
each addition,
Add the almonds and the butter, and fold them in gently but thoroughly.
Spoon the batt
er into twenty-four 3- by 2-inch buttered madeleine molds and
bake the madeleines in the lower third of a preheated 375F oven for 10
minutes, or until the edges are golden.
Turn the madeleine out on racks, let them cool, and sift the confectioners'
sugar over them.
Contributor: Gourment October 1991
| Ingredients:
4 large egg
5 257/456 Ounce(s) sugar
1/12 Ounce(s) almond extract
1 1/2 Teaspoon(s) grated lemon peel
326/625 Pound(s) all purpose flour
1/2 Cup(s) almonds with the skins; toasted and ground
1 stick butter; melted and cooled
1 confectioners' sugar for dusting |
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Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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