Note: Madeleines are such dainty little cookies, but when they're done right, they pack one delicious buttery wallop. And these are done very right, indeed. This recipe was published in Culinary SOS in October after reader Rebecka Dickson of Calabasas asked columnist Rose Dosti for the recipe. It comes from Keswsick Hall at Monticello in Keswick, Va.
Active Work Time: 20 minutes * Total Preparation Time: 1 hour plus 2 hours chilling
1 1/2 cups (3 sticks) butter, plus more for greasing
1 1/3 cups sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pistachios
2 cups flour
* Heat 1 1/2 cups butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (you'll need 1 1/4 cups), leaving milky residue in pan. Discard residue. Cool clarified butter and refrigerate 2 hours until firm but not hard.
* Mix clarified butter and sugar until fluffy. Add eggs 1 at a time. Add vanilla and salt. Fold in pistachios and flour.
* Pipe or spoon batter into greased madeleine molds. Bake at 350 degrees until light brown, 10 to 15 minutes. Cool 10 minutes before removing from molds.
3 1/2 dozen madeleines. Each madeleine: 118 calories; 79 mg sodium; 38 mg cholesterol; 8 grams fat; 11 grams carbohydrates; 2 grams protein; 0.04 gram fiber.Copyright © 2015, Los Angeles Times