Recipe: Pistachio madeleines

(Kirk McKoy / Los Angeles Times)

Dear SOS: Years ago there was a recipe for (pistachio) madeleines in the newspaper. I have misplaced the original and would really like to make them again.

Jim Tavernier


Dear Jim: These madeleines are light in texture and delicately flavored, the subtle nuttiness of the pistachios perfectly balanced by the clarified butter. The recipe is adapted from a recipe by Keswick Hall hotel, near Charlottesville,Va., and originally ran in 1999.

Pistachio madeleines Total time: 45 minutes Servings: Makes 3 1/2 dozen cookies Note: Adapted from Keswick Hall in Virginia. 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 1/4 cups clarified butter (the butter should be firm but not hard), plus more for greasing 1 1/3 cups sugar 4 eggs 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. Each cookie: 115 calories; 2 grams protein; 11 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 36 mg. cholesterol; 14 mg. sodium.