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Pistachio madeleines

Pistachio madeleines
Kirk McKoy / Los Angeles Times

Dear SOS: Years ago there was a recipe for (pistachio) madeleines in the newspaper. I have misplaced the original and would really like to make them again. Jim Tavernier Glendora -- Dear Jim: These madeleines are light in texture and ... Read more

Total time: 45 minutes | Makes 3 1/2 dozen cookies
  • 1 1/4 cups clarified butter (the butter should be firm but not hard), plus more for greasing
  • 1 1/3 cups sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup chopped pistachios
  • 2 cups flour

Step 1Heat the oven to 350 degrees. In the bowl of a stand mixer using a paddle attachment, or in a medium bowl with a hand mixer, beat the butter and sugar until light and fluffy, about 5 minutes. With the mixer running, add the eggs, one at a time. Mix in the vanilla and salt, then fold in the pistachios and flour just until fully incorporated.

Step 2Pipe or spoon the batter into greased madeleine molds. Bake until set and light brown, about 10 minutes. Cool the cookies in the trays 10 minutes before removing from the molds.

Note: Adapted from Keswick Hall in Virginia. To make the clarified butter, heat 1 1/2 cups (3 sticks) butter in a small saucepan over low heat; allow the butter to melt and separate, then spoon off any foam on the top and remove the pan from the heat. Gently ladle out the clear (clarified) butter, leaving the milky residue in the bottom of the pan. Refrigerate the butter until it is firm but not hard, about 2 hours.


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