French cookies with chocolate and coffee.
This version of these classic French cookies adds chocolate and coffee, giving them a unique and delicious twist.
Nothing could make a more spectacular wedding table favor than two or three of these cake-like cookies wrapped in clear cellophane and tied with a gorgeous ribbon. They take a little time to make, but oh, they are worth it.
Madeleine pans are readily available in small or large sizes in any culinary department; choose the new silicone ones for total ease of baking. These madeleines freeze well, so you can make them in quantities for a wedding celebration or just to have something totally decadent at-the-ready whenever you need it!
This recipe makes approximately 1 dozen cookies, depending on the size of your madeleine pan.
3 ounces raw almonds
1 1/2 sticks unsalted butter, cut into large chunks
5 ounces fine semisweet chocolate, chopped
2/3 cup granulated sugar
3 tablespoons unbleached all-purpose flour
1 tablespoon espresso powder or coffee, finely ground
3 large eggs
1 tablespoon whiskey
Preheat the oven to 325°F. Spread the almonds on a baking sheet and bake for 8-10 minutes, or until toasty and fragrant. Set them aside to cool. Watch carefully that they do not burn.
Increase the oven temperature to 375°F. and spray a nonstick madeleine pan with a thin film of cooking spray.
Place the madeleine pan on a baking sheet.
Heat a large saucepan with water.
When it is simmering, place the butter and chocolate in a medium metal mixing bowl and place the bowl over the saucepan but do not allow it to touch the water. (You can use a double boiler, too, but make sure the top pan does not touch the water in the bottom pan.)
Stir with a wooden spoon until the mixture is smooth and velvety.
Remove from heat and stir in the sugar until well incorporated. Set aside for at least 20 minutes.
Using a food processor or grinder, grind the almonds, flour, and coffee grounds until they form a very fine powder.
To combine all the ingredients, add the eggs, one at a time, to the melted chocolate, stirring to completely incorporate.
Add the whiskey, dry mixture, and stir well but do not overmix or batter can become too thin.
Spoon the batter into the madeleine baking pan, filling each one 2/3 to 3/4 full.
Bake for 7 - 12 minutes or until golden brown, depending on the size of your cookies.
The following nutritional analysis is for one cookie.
|Nutrient Name||Nutrient Value||Unit||Daily Value %|
|Calories from Fat||170|
Nutritional information provided by www.menucalc.com