Orange Madeleines (High Tea- Year Three: Volume 2; May, 2012)

Prep time: 1 hour
Cook time: 8- 12 min
Ready in: 1 hour, 8- 12 min
Serves: 4- 6

Ingredients:
2 large eggs
1/2 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
Confectioners' sugar (for dusting)

Directions:
- Position a rack in the middle of oven

- Preheat to 375

- Using a pastry brush, heavily brush room-temperature butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge

- Dust molds with flour, tilting pan to coat the surfaces evenly

- Turn pan upside down, tap it gently, and discard the excess flour
- In an electric mixer, combine eggs, sugar, and salt

- Beat on medium-high speed until pale, thick, and fluffy, about 5 min

- Beat in vanilla and almond extracts

- Sprinkle sifted flour over egg mixture

- Mix on low speed to incorporate
- Using a rubber spatula, gently fold in orange zest and half of butter just until blended

- Fold in remaining butter
- Divide batter among the 12 prepared molds, using 1 heaping T. of batter for each mold

- Bake cookies until top springs back when lightly touched, about 8 - 12 min
- Remove pan from oven and invert it over a wire rack

- Rap it on the rack to release the madeleines; if any stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again
- Let cool on rack for 10 min

- Using a fine-mesh sieve, dust tops with confectioner's sugar and serve

- Alternatively, cover with plastic wrap and store at room temperature for up to 3 days; before serving, heat the cookies in an oven heated to 250 until warm, then dust with the confectioners' sugar and serve

*Elizabeth found recipe here