California Milk Advisory Board
  • Yield: 3


1cup unsalted Real California butter
1cup whole hazelnuts, toasted
2 1/2cups powdered sugar, divided
1/2cup plus 2 tablespoons flour
1pinch salt
8 egg whites
1/2teaspoon vanilla extract
Zest of half lemon


  1. Preheat oven to 325F.
  2. In small saucepan, melt butter until light amber in color. Brush madeleine pan very lightly with melted butter and blot with a paper towel to remove excess butter. Set aside remaining butter left in saucepan. Dust pan lightly with small amount of flour and tap pan to remove excess.
  3. Place hazelnuts and 2 tablespoons of powdered sugar in food processor fitted with a steel blade and process until very fine.
  4. In large bowl, combine hazelnut mixture, remaining powdered sugar, flour, and salt. Add egg whites, vanilla, and lemon zest; whisk to combine. Add remaining melted butter and whisk until incorporated. Fill molds evenly with batter. Bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on racks. Dust cookies with additional powdered sugar, if desired.

Recipe courtesy of the California Milk Advisory Board