These buttery chocolate and vanilla cake-like treats are best enjoyed the same day they're made, meaning they're a great dessert to make on short notice. To preserve the freshness of any leftover ground almonds, store them in an airtight container in your freezer.
- Prep time 25 minutes
- Total time 1 hour
- 3 eggs
- 1/2 cup unsalted butter melted
- 2/3 cups granulated sugar
- 1/2 cup and 2 tbsp (30 mL) all-purpose flour
- 1/3 cup ground almonds
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder sifted
- 20 g semisweet chocolate (about 3/4 oz) melted
- 2 teaspoons vanilla
- 1/3 cup icing sugar
In large bowl, whisk eggs with butter. In separate bowl, whisk together granulated sugar, 1/2 cup of the flour, the almonds and salt. Whisk into egg mixture just until combined.
Remove half of the batter to separate bowl. Stir cocoa powder and chocolate into 1 bowl of the batter just until combined. Stir vanilla and remaining into second bowl.
Spoon rounded 1 tsp of the vanilla batter into 1 side of each mould of 2 greased 12-count madeleine pans. Spoon rounded 1 tsp of the chocolate batter into empty side of each mould. Using toothpick, swirl batters to create marbled effect. Bake in 350°F (180°C) oven until batter fills moulds and looks dry, 10 to 12 minutes. Loosen from pan with tip of knife; invert onto racks. Let cool completely.
In small bowl, whisk icing sugar with 1 tbsp water until smooth; brush over madeleines. Let stand until dry, about 10 minutes.
Tip from The Test Kitchen: Look for seashell-shaped madeleine moulds in specialty baking shops.
Makes 24 cookies.
Nutritional facts per cookie: about
- Sodium 57 mg
- Sugars 8 g
- Protein 2 g
- Calories 96.0
- Total fat 6 g
- Potassium 36 mg
- Cholesterol 34 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 5.0