February 11, 2011

Almond Butter Madeleines

I told you I was going to make some Madeleines today.  Up until about a week ago, I had never heard of them.  Apparently they are a little cake with quite a long history.

"Some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her. The Larousse Gastronomique offers two conflicting versions of the history of the madeleine."

They're pretty easy.  I tried them first using a recipe from Cook Almost Anything.  The first time I made them, I followed the recipe pretty closely.  This time I substituted Almond butter for the butter, date sugar for the brown sugar, and sucanat for the white sugar.  They came out pretty nice.  I think I'll try another batch or two this weekend using some egg substitutes to get a vegan version.  These look like a nice treat to take to work Monday, it is Valentines Day, a good day for bringing treats.  OK, any day is a good day to bring treats. 8-)

Almond Butter Madeleines
adapted from a recipe by Cook Almost Anything

1/2 cup ground raw pistachios or raw almonds
1 cup whole wheat pastry flour, this time I used spelt flour
2 teaspoons baking powder
3/4 cup sucanat slightly ground in the food processor
1/3 cup date sugar
3/4 cup almond butter
about 2 TB vegan margarine
2 eggs

Combine vegan margarine and almond butter together and warm just to melt.  Set aside to cool.

Sift together the ground pistachios or almonds,  flour and baking powder and set to one side.

Place the eggs, sugars into the bowl of a food processor and process until combined. Add in the sifted flour mixture and pulse to amalgamate. With the motor running, slowly pour in the cooled, melted butter - stop as soon as it has been mixed through.

Spoon out the batter into a sealable container and store in the fridge to rest - from a few hours to overnight.

Lightly oil and flour the madeleine molds and carefully spoon in the batter to two-thirds fill each cavity. Bake in a preheated oven, 350°,  for about 10-15 minutes or until golden and cooked through.

Allow to cool slightly in the tray before dislodging them. Let them cool completely, ridge side up, on a wire rack.

Finish off with a dusting of icing sugar before serving.

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