Cashew Madeleines along with Cashew Brandy Snaps and Cashew Crescent Cookies make a terrific cashew cookie platter. Recipes are available on this website.
ingredients
directions
Pulse the flour and nuts in a food processor until nuts are as finely ground as possible. Sift flour with baking powder and salt (adding back any nut pieces that may not fall through sieve). Repeat sifting.
Melt butter in a saucepot over medium heat. Let bubble and turn golden brown, about 3 to 4 minutes. Remove from heat and cool to room temperature (no need to strain browned solids at bottom of pan – they add flavour!)
Whip eggs and egg yolks together on high speed to double the volume. Gradually add sugar while whipping, and continue until pale yellow and thick (whisk or beaters leave a ribbon when lifted). Beat in vanilla. Fold in flour gently. Stir a few tablespoonfuls of batter into butter and stir to combine. Fold butter mixture into batter and chill for 20 minutes.
Preheat oven to 375°F and grease and flour madeleine molds. Dollop batter into each mold and bake for 12 to 15 minutes, until the centers of madeleines spring back when touched. Cool for 3 minutes then turn out onto a cooling rack.
Madeleines are traditionally dusted with icing sugar to finish, but can be dressed up by dipping in chocolate. Melt chocolate over a pot of gently simmering water, stirring constantly until smooth. Stir to cool to just below body temperature (about 84°F). Dip madeleines halfway in chocolate, shake of excess chocolate and set on a parchment-lined baking sheet. You can chill the madeleines for 5 minutes to help set chocolate, but they should be served at room temperature.
Yield: 24 madeleines