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To bake these cookies in one batch, you will need two madeleine pans. You can also bake them in two batches, cooling and buttering the pan between uses. Dipped cookies can be stored in the refrigerator up to three days; undipped cookies can be stored at room temperature up to one week.

Source: Martha Stewart Living, November 2014
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  • MS112646346
    25 MAY, 2016
    I am in the middle of making these cookies and find that the dough will not come together. I added more butter, but still problems. I finally pushed it all together with my hands and threw it into the fridge. I can't imagine what will happen when I try to put it into the pans. Disappointing for sure. Wondering how they will actually taste.
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  • ActivelyRetired
    14 FEB, 2015
    These were wonderful! The are NOT madelaines, and there is no place in the recipe that says they are madelaines. Rather, they are a dense, very almond tasting cookie. I had no problems making them, shared them with several neighbors and they all raved about them. The important thing is to buy sliced almonds, then toast them in your oven, then grind (I used a cleaned coffee grinder). If you don't have the freshly toasted almonds, you'll lose all the flavor of the cookie. Very good.
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  • Sophie_b
    10 NOV, 2014
    These were pretty terrible, and generally speaking, I consider Martha recipes to be 'no-fail'. They were very dense and crumb-y, with not a lot of flavor. If I bothered to make these again, and I won't, I'd add an essence of some sort (vanilla or almond), OR change the spice to cardamom instead of cinnamon. I've made Madelines many times, and I found this hard-to-work-with dough just that - hard to work with.
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