Hazelnut Madeleine Cookies Recipes

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MADELEINE COOKIES



Madeleine Cookies image

Tried this recipe several times, and never failed. Both my family and friends love the cookies a lot.

Provided by lizshary

Categories     Dessert

Time 1h13m

Yield 30 cookies

Number Of Ingredients 8

200 g sugar
grated lemon peel from one fresh lemon
3 large eggs
50 ml milk
200 g cake-and-pastry flour
6 g baking powder
1 pinch vanilla sugar
200 g butter (softened)

Steps:

  • Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
  • Pour the eggs into the mixture, and mix them together.
  • Add milk, and mix until blended.
  • Mix in flour, baking powder and vanilla sugar.
  • Add the softened butter, and mix until blended.
  • Cover the bowl and put it in the fridge for about an hour. (Personally, I don't think this step is necessary.)
  • You'd better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
  • Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min).
  • Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
  • You can slightly butter and flour the pan again for the next batch.
  • Dust the cookies with icing sugar before serving.

CHOCOLATE-HAZELNUT MADELEINES



Chocolate-Hazelnut Madeleines image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 8 madeleines

Number Of Ingredients 4

1 cup bittersweet chocolate chips
1/4 cup chocolate-hazelnut spread, such as Nutella
8 madeleines
1 tablespoon chopped roasted, skinned hazelnuts

Steps:

  • Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes.
  • Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly.
  • Preheat the broiler to high.
  • If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely.
  • Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes.
  • Serve alongside Bourbon Milk (see below) if desired.

HAZELNUT MADELEINE COOKIES



Hazelnut Madeleine Cookies image

These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They're baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup whole hazelnuts, toasted
1 tablespoon confectioners' sugar
1 tablespoon plus 1/2 cup butter, divided
2 tablespoons plus 1 cup all-purpose flour, divided
2 large eggs, separated, room temperature
2/3 cup sugar
1/4 teaspoon vanilla extract
1 teaspoon baking powder
1/8 teaspoon salt
Additional confectioners' sugar, optional

Steps:

  • In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool., In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture., With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 78mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

HAZELNUT COOKIES



Hazelnut Cookies image

These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.

Provided by Sierra

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 35m

Yield 40

Number Of Ingredients 9

1 cup butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped hazelnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
  • Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
  • Bake in the preheated oven until lightly browned, 10 to 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g

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