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.



Ingredient Checklist


Instructions Checklist
  • In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.

  • Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).

  • Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.

  • Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.

Reviews (3)

39 Ratings
  • 5 star values: 7
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
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.
Rating: 5 stars
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.
Rating: 1 stars
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.