Summary

Ingredients

• 250 g butter, cooked with nut butter
• 250 g powdered suar, finely sifted
• 75 g flour, finely sifted
• 250 g protein, (approx. 8 pieces)
• 100 g almond (s), peeled and finely round

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Instructions

1. Cook the butter in a saucepan over medium heat until the butter has turned golden yellow and has a nutty odor. Remove from heat, skim off the foam and pour the butter through a fine sieve. Allow to cool slightly.
2. Mix the powdered sugar with the egg white until smooth (do not beat until frothy). Mix the almonds and flour into the egg and sugar mixture. Now add the butter and mix everything well.
3. Cover and leave the dough to rest in the refrigerator overnight.
4. Grease the madeleine mold with butter and fill just under a tablespoon into the indentations of the mold.
5. Bake in a preheated oven at 180 ° C top and bottom heat for 10 to 13 minutes.
6. The madeleines should be golden yellow with a brownish, crispy edge.
7. Let it cool down and best serve on the same day. It`s better to always bake fresh, the dough will keep tightly closed in the refrigerator for up to a week.