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Lemon Almond Madeleines

1/2 cup clarified butter
1 cup blanched almonds
1 cup sugar
2 sticks (1 cup) unsalted butter, softened
4 large eggs
1 tablespoon freshly grated lemon rind
1 cup all-purpose flour
1 teaspoon double acting baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
Confectioners' sugar for garnish

Preheat oven to 375 degrees F. With a pastry brush, butter the
Madeleine molds well with some of the clarified butter.

In a food processor, grind the almonds with the sugar to a very
fine texture. In a large bowl with an electric mixer cream the
butter, add the almond mixture, beating, and beat the mixture until
it is light and fluffy. Add the eggs, 1 at a time, beating well
after each addition, and then beat in the rind. Into a bowl sift
together the flour, baking powder and the salt and add to the butter
mixture, alternately with the lemon juice, beginning and ending
with the flour mixture and blending the batter after each addition.
Using an offset spatula, spread the batter into the buttered
Madeleine molds, scraping off any excess batter with the edge of
the spatula. Place the filled molds on a baking sheet. Bake the
Madeleines in the lower third of the oven for 10 minutes, or until
golden at the edges. Turn them out onto a rack to cool. Wash and
dry the molds, butter again and repeat process with remaining

Sift the confectioners' sugar over the cooled Madeleines prior to

Yield: about 2 dozen Madeleines


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the recipe is screwed up please correct it, October 10, 2004 - 03:46 PM
Reviewer: Lilian Smith from Penticton BC Canada
the recipe for almond lemon Madeleines is screwed up it shows two different amounts of butter and its not clear what to do with them. Please let me know the proper recipe my e-mail is Thanks.

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