Windy weather brings out one of two parts of me. The first part wants to wrap up in blankets and hope for the electricity to go out so that I can drink tea by candlelight. The blustery rattle is perfect for snuggling down into a pillow fort.
The other part of me that is awakened by windy gusts is the adventure mood. Getting my hair whipped back from my face, watching the trees bend and rustle make me want to go explore or dash off somewhere unknown. Today has been pretty gusty, which was awesome! Because it was adventure gusty and I had archery practice. Archery practice always feels very adventurous. Heroes always shoot bows and arrows, and heroes are always exploring.
Little did I think that wind is bad for shooting. Duh. So practice was cancelled and I decided to make little tea cakes instead. Okay, so that transition needs some work. But tea cakes, or French Madeleines, are the most perfect thing to nibble on while you build your pillow fort and load up Netflix with a cup of tea nearby.
Madeleines can be found in a few places. Your Starbucks might have a few shrink wrapped, and sometimes you find them in a grocery store bakery. But these are sad little chewy lumps that are masquerading as true madeleines. Real madeleines are soft, but firm. Slightly sweet and tender. You can flavor them in lots of different ways, just like cake, but I think that simple ones are the best.
These almond cakes are dipped in a sweet orange glaze that hardens slightly as it dries and gives it a light orange sugary bite to the cute little shells. I had a very very hard time not eating these impulsively while I took pictures. In fact, I’m going to go make tea and fluff my pillows in preparation for my evening. My evening filled with sweet almond madeleines.
Hurray for happy snuggling! Or adventuring, or whatever your choice of windy activity you prefer.
- ⅔ cup all purpose flour
- ⅓ cup almond flour
- 2 eggs
- ¼ teaspoon orange extract
- ½ teaspoon almond extract
- ¼ cup granulated sugar
- ½ cup powdered sugar
- ½ cup melted butter, cooled
- Preheat your oven to 350 degrees and grease and flour your madeleine pan.
- In a mixing bowl beat the eggs, extracts, and ¼ cup of granulated sugar 8 to ten minutes until pale fluffy ribbons form when the batter is dropped from a spoon.
- Sift together the all purpose flour, powdered sugar and almond flour. Gently fold the dry ingredients into the egg and sugar batter until well incorporated.
- Fill each madeleine shell with about a tablespoon of batter.
- Bake on the middle rack around 10 minutes or until the tops of the cookies spring back when touched lightly.
- To make glaze whisk together 2 tablespoons of orange juice with 1 cup of powdered sugar until smooth. Dip the madeleines in the glaze while still slightly warm and let cool completely for glaze to harden.
- Store in airtight container.