Tender, buttery madeleines are one of my favorite cookies to enjoy with tea, and these rich, almond scented ones are a lovely twist on the classic. The texture is less cakey, and almond is truly the hero here, but it is the perfect base for adding some of your favorite flavors. Vanilla with a touch of cinnamon, maybe? Or cocoa with some orange zest? These little cookies can be adapted to whatever afternoon tea vibe you’re in.
Note: For a milder almond flavor, replace almond extract with pure vanilla extract
Gluten Free and Vegan Almond Madeleines
Yields for 12 Madeleines
2 cups almond flour
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1 teaspoon almond extract or vanilla extract
A pinch of Himalayan pink salt
Preheat oven to 350F.
Stir together all ingredients in a medium bowl with a rubber spatula until a soft dough is formed. Use your fingers to break up any clumps of almond flour.
Place dough in silicone Madeleine mold (metal will work too, however, you must grease the pan first). Bake for 7 to 9 minutes, or until set and lightly golden brown.
Cool in the pan for a few minutes, then gently flip onto a cooling rack to cool completely. Enjoy!