Hello, friends. We have a cookie recipe for you today that you are probably familiar with. However, we have added a new flavor to it. Traditionally, madeleines are flavored with lemon, and to me, lemon is a spring/summer flavor if it’s in a dessert. So, to make madeleines that work better for winter, I found a recipe here that uses almond flavoring and cinnamon. I enhanced the flavor even more by adding a cinnamon glaze to the top when they were still warm. As the madeleines cooled, the glaze hardened and formed a nice topping. They are perfect for this time of year. Cinnamon madeleines are especially good with a cup of hot tea in the afternoon when you need just a little something to hold you over until it’s time for dinner. Now, in order to make cinnamon madeleines or any kind of madeleine, you need a special pan. I use this pan that I purchased here.
- 2 eggs
- 1 cup white sugar
- 1 cup all purpose flour
- 1/8 teaspoon ground nutmeg
- 3/4 cup butter, melted and cooled
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cinnamon
- 3/4 cup powdered sugar
- 2 tablespoons milk
- Preheat oven to 350 degrees F (180 degrees C). Spray madeleine molds with non-stick spray.
- In a double boiler, heat eggs and sugar stirring constantly; whipping in as much air as possible. Remove from heat, let cool.
- Stir in flour add remaining ingredients.
- Fill madeleine pan with a generous amount of batter, but don't spread it out. Bake until lightly browned; approx. 15 minutes.
- Cool one minute, remove to racks and add glaze mixture to top.
I added a glaze to the top that wasn’t in the original recipe. That is completely optional If you prefer a stronger cinnamon flavor just add more cinnamon to the glaze. These cookies would be a nice treat over the holidays. They are special, and anyone who eats them will appreciate the effort you put into them.
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