Orange-Cardamom Mini Madeleines

Flavored with cardamom and orange zest, these Orange-Cardamom Mini Madeleines are delicious teatime bites.

Orange-Cardamom Mini Madeleines
Yield: 40 cookies • Preparation: 15 minutes • Bake: 8 to 10 minutes • Cool: 15 minutes
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  1. ½ cup all-purpose flour
  2. ¼ teaspoon baking powder
  3. ¼ teaspoon ground cardamom
  4. ⅛ teaspoon salt
  5. 1 large egg
  6. 6 tablespoons sugar
  7. 2 teaspoons fresh orange zest
  8. ¼ teaspoon orange extract
  9. ¼ cup salted butter, melted and cooled
  10. 1 recipe Orange Glaze (recipe follows)
  1. Preheat oven to 350°.
  2. Spray 2 (20-well) mini madeleine pans with nonstick baking spray with flour. Set aside.
  3. In a small bowl, combine flour, baking powder, cardamom, and salt, whisking well. Set aside.
  4. In a large mixing bowl, combine egg, sugar, orange zest, and orange extract. Beat at high speed with an electric mixer until light and fluffy, approximately 5 minutes. Gradually add flour mixture to egg mixture, beating at medium speed until incorporated. Gradually add melted butter, beating at medium speed until well blended.
  5. Spoon 1 teaspoon batter into each well of prepared pans, smoothing with fingertip to create a level surface. Let batter sit for 5 minutes.
  6. Bake until light golden brown, 8 to 10 minutes. Remove madeleines from pans, and let cool completely on wire racks.
  7. Spoon Orange Glaze over madeleines, and let dry completely, approximately 2 hours.
  8. Store in an airtight container.
  1. • Madeleines can be baked a week in advance and frozen (unglazed) in layers separated by waxed paper in an airtight container. Let madeleines thaw completely before glazing.
TeaTime Magazine
Orange Glaze
Yield: 1½ cups • Preparation: 10 minutes
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  1. 3 cups sifted confectioners’ sugar
  2. 1 tablespoon fresh orange zest
  3. ¼ cup plus 2 tablespoons fresh orange juice
  1. In a medium bowl, combine confectioners’ sugar, orange zest, and orange juice, whisking until smooth and creamy.
  2. Use immediately.
TeaTime Magazine
 From TeaTime September/October 2014


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