Lemon almond madeleines

 
                          Lemon Almond Madeleines
 
 Recipe By     : Cooking Live Show #CL8871
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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. I
 n 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 bo
 wl sift together the flour, baking powder and the salt and add to the butter mi
 xture, alternately with the lemon juice, beginning and ending with the flour mi
 xture and blending the batter after each addition. Using an offset spatula, spr
 ead the batter into the buttered madeleine molds, scraping off any excess batte
 r 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 a
 t the edges. Turn them out onto a rack to cool. Wash and dry the molds, butter 
 again and repeat process with remaining batter.
 
 Sift the confectioners' sugar over the cooled madeleines prior to serving.
 
 Yield: about 2 dozen madeleines
 
 
 
 
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