Lemon Almond Madeleines

1. 1

   Pre heat oven to 375u00b0F.

2. 2

   With about 2 tbsp additional butter, generously butter madeleine pan and put it into the freezer (mine is aluminium so it cools quickly).

3. 3

   Melt butter in the microwave or small saucepan. Set aside to cool.

4. 4

   Put about 2 tbsp of the melted butter in a frying pan and brown the almond flour (carefully, this burns quickly). Set aside to cool.

5. 5

   In a bowl with an electric mixer beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes).

6. 6

   Beat in the almond extract and the zest.

7. 7

   Sift in the flour in 4 batches over the mixture, folding it in gently after each addition.

8. 8

   With a fork, press the browned almond flour so that it becomes mealy and doesn't lump

9. 9

   Fold the almond flour into the batter.

10. 10

    Put about 1 cup of the batter into the cooled melted buter and incorporate well.

11. 11

    Gently fold this butter-batter mixture into the remaining batter. and the butter.

12. 12

    Spoon the batter into twenty-four 3- by 2-inch cooled and buttered Madeleine molds and bake the Madeleines in the lower third of a preheated 375u00b0F oven for 10 minutes, or until the edges are golden.

13. 13

    Turn the Madeleines out on a rack, let them cool.

* Per serving · 4 servings · Values may vary.