These pistachio madeleines are the perfect Sunday afternoon snack. They have a delicate nutty flavor and the clarified butter lends a light, fluffy texture. The recipe is from the LA Times and was adapted from Keswick Hall in Virginia.
Total time: 45 minutes
Servings: Makes 3 1/2 dozen cookies
1 1/4 cups clarified butter (the butter should be firm but not hard), plus more for greasing
To make the clarified butter, heat 1 1/2 cups (3 sticks) butter in a small saucepan over low heat; allow the butter to melt and separate, then spoon off any foam on the top and remove the pan from the heat. Gently ladle out the clear (clarified) butter, leaving the milky residue in the bottom of the pan. Refrigerate the butter until it is firm but not hard, about 2 hours.
1 1/3 cups sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pistachios
2 cups flour
1. Heat the oven to 350 degrees. In the bowl of a stand mixer using a paddle attachment, or in a medium bowl with a hand mixer, beat the butter and sugar until light and fluffy, about 5 minutes. With the mixer running, add the eggs, one at a time. Mix in the vanilla and salt, then fold in the pistachios and flour just until fully incorporated.
2. Pipe or spoon the batter into greased madeleine molds. Bake until set and light brown, about 10 minutes. Cool the cookies in the trays 10 minutes before removing from the molds.