Madelines are little french cookies made in a scalloped shaped Madeline pan. If you don’t have the pan i highly recommend you get one because I’m sure you’ll make them again!

Here’s the recipe

2/3 rd cup Granulated Sugar

3 Eggs

1.5 tsp Vanilla extract

1/2 tsp Almond extract

3/4 tsp salt

zest of a lemon

1 cup unbleached all purpose flour

10 Tbsp butter, Melted and cooled a bit

4 oz white chocolate, melted

3 Tbsp Candy coated fennel seeds

In the bowl of a stand mixer whip sugar, eggs, vanilla, almond extract, and salt on high speed, using the whisk attachment. 7 to 8 minutes. Fold in 1/3 of the flour and then 1/3 of the melted butter, repeat the process two more times. Fold in the zest. Refrigerate the batter for 1 hour to overnight.

When ready to bake, pre-heat the oven to 350F. Brush Madeline pan with butter and the lightly coat with flour. Drop a tablespoon of batter into each cavity, sprinkle with about 1/2 tsp of candy coated fennel on each Madeline and bake for 13 to 16 minutes. Rotate the pan halfway.

Once baked let cool for a few minutes and then place on a cooling rack.

Once cooled all the way, dip in white chocolate or simple drizzle white chocolate on top. Sprinkle with candy coated fennel.

Store at room temperature in a lightly covered contained.

Madelines should dry out a bit, if placed in a tightly covered container they can get sticky and soggy.

Enjoy with tea (or coffee!)