ALMOND FLOUR MADELEINES

Grain-free, gluten-free Madeleine cookies, with no shortage of sweet, and butter, and decadence!

Deliciously decadent,,,,

ALMOND FLOUR MADELEINES

Recipe by GreenLeaf KitchenCourse: Sweet TreatDifficulty: Moderate
Prep time

30

minutes
Cooking time

12

minutes
Total time

42

minutes

If you are trying to avoid gluten, or refined flours, these are a rich – buttery delight that will leave you feeling satisfied. A decadent treat to enjoy with a cup of tea.

Ingredients

  • ½ cup unsalted Butter (divided)

  • ⅓ cup Coconut Sugar

  • 1 tsp Vanilla

  • ½ cup Almond Flour (plus 1 Tbsp for the pan)

  • 1 Tbsp Coconut Flour

  • 2 Tbsp Arrowroot Powder

  • 1 tsp Baking Powder

  • ½ tsp Cardamom

  • ⅛ tsp Sea Salt

  • 1 egg

Instructions

  • Reserve 2 tsp from your ½ cup of Butter (you will use this later to grease your madeleine pan.)
  • Start your oven preheating to 375º. Melt your Butter with your Coconut Sugar. Stir until the Sugar is dissolved. Stir in Vanilla. Set aside and let cool, 10 – 15 minutes.
  • Mix (I like to use a whisk to get this mix fully incorporated) your Almond Flour, Coconut Flour, Arrowroot, Baking Powder, Cardamom and Salt. These are your “dry” ingredients.
  • Whisk your Egg. Once it is cool enough, slowly add to your Butter-Sugar-Vanilla mix to your beaten Egg. Go slow on this part, you don’t want to coddle (cook) your egg. These are your “wet” ingredients.
  • Mix wet ingredients into your dry. This batter needs to be chilled for 15min. I like to use a ziplock bag to pipe the batter into the madeleine mold, so I scrape out all my batter into a bag, seal it and pop it in the fridge for 15 or so minutes.
  • While your batter is chilling, melt 2 tsp of reserved Butter. Brush each well of your madeleine mold with butter, then use your extra 1 Tbsp of Almond Flour to dust your mold.
  • Once your batter has chilled, and gotten firmer, cut about ¼ inch off the lower corners off your bag of batter. Pipe your batter into your madeleine molds.
  • Bake at 375º for 12 minutes. Remove from your oven, let your cookies set for about 2 minutes, then carefully remove from your madeleine pan (I use a small rubber spatula for this), and let cool. Enjoy!


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ALMOND FLOUR MADELEINES




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ALMOND FLOUR MADELEINES

Recipe by Green Leaf KitchenCourse: Blog, FoodServings

6

servingsPrep time

30

minutesCooking time

12

minutesCalories

300

kcal

Ingredients

  • ½ cup unsalted Butter (divided)

  • ⅓ cup Coconut Sugar

  • 1 tsp Vanilla

  • ½ cup Almond Flour (plus 1 Tbsp for the pan)

  • 1 Tbsp Coconut Flour

  • 2 Tbsp Arrowroot Powder

  • 1 tsp Baking Powder

  • ½ tsp Cardamom

  • ⅛ tsp Sea Salt

  • 1 egg

Directions

  • Reserve 2 tsp from your ½ cup of Butter (you will use this later to grease your madeleine pan.)
  • Start your oven preheating to 375º. Melt your Butter with your Coconut Sugar. Stir until the Sugar is dissolved. Stir in Vanilla. Set aside and let cool, 10 – 15 minutes.
  • Mix (I like to use a whisk to get this mix fully incorporated) your Almond Flour, Coconut Flour, Arrowroot, Baking Powder, Cardamom and Salt. These are your “dry” ingredients.
  • Whisk your Egg. Once it is cool enough, slowly add to your Butter-Sugar-Vanilla mix to your beaten Egg. Go slow on this part, you don’t want to coddle (cook) your egg. These are your “wet” ingredients.
  • Mix wet ingredients into your dry. This batter needs to be chilled for 15min. I like to use a ziplock bag to pipe the batter into the madeleine mold, so I scrape out all my batter into a bag, seal it and pop it in the fridge for 15 or so minutes.
  • While your batter is chilling, melt 2 tsp of reserved Butter. Brush each well of your madeleine mold with butter, then use your extra 1 Tbsp of Almond Flour to dust your mold.
  • Once your batter has chilled, and gotten firmer, cut about ¼ inch off the lower corners off your bag of batter. Pipe your batter into your madeleine molds.
  • Bake at 375º for 12 minutes. Remove from your oven, let your cookies set for about 2 minutes, then carefully remove from your madeleine pan (I use a small rubber spatula for this), and let cool. Enjoy!