Low on effort and high on flavor and texture, the cardamom pistachio madeleines are excellent for gifting. The creamy mouthful of almond meal, the fragrant cardamom, and little nutty bites of pistachio ring in the festivities like a dream!
Course: Dessert, Snack
Keyword: madeleines, cardamom madeleines
Author: Natasha Minocha
1/4cupAlmond mealYou can just grind almonds in a food processor or coffee grinder.
3tbspPistachio, finely chopped
1 1/4tspBaking powder
1/3cup + 1 tbspRaw sugarYou can use regular white sugar too.
1/2 + 1/4cupAlmond milk You can use any milk you prefer.
1/3cupCoconut oilYou can use melted butter too.
Whisk semolina, almond meal, milk powder, raw sugar, cardamom powder, saffron, pistachio, salt, and baking powder in a bowl.
In another bowl, whisk together the coconut oil, 1/2 cup of almond milk, and vanilla extract.
Now gently fold in the flour mixture. Please don't over mix.
Cover the batter and refrigerate for a minimum of 1 hour.
When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Since the semolina would have soaked up most of the liquid, add the remaining 1/4 cup of milk to the batter. Mix well. The batter should have a soft dropping consistency.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 10-12 minutes or until they are golden and tops are springy to touch.
Turn them out on a cooling rack. Cool completely.
Serve at room temperature. Enjoy!
These keep well for 3-4 days in an airtight container.