– 1 cup unsalted Real California butter – 1 cup whole hazelnuts, toasted – 2 1/2 cups powdered sugar, divided – 1/2 cup plus 2 tablespoons flour – Pinch of salt – 8 eggs whites – 1/2 teaspoon vanilla extract – Zest of half a lemon snack


1. Preheat oven to 325°F.2. In small saucepan, melt butter until light amber in color.3. Brush madeleine pan very lightly with melted butter and blot with a paper towel to remove excess butter. Set aside remaining butter left in saucepan.4. Dust pan lightly with small amount of flour and tap pan to remove excess.5. Place hazelnuts and 2 tablespoons of powdered sugar in food processor fitted with a steel blade and process until very fine.6. In large bowl, combine hazelnut mixture, remaining powdered sugar, flour, and salt.7. Add egg whites, vanilla, and lemon zest; whisk to combine.8. Add remaining melted butter and whisk until incorporated. Fill molds evenly with batter.9. Bake 14 to 18 minutes. Cool 2 minutes, and remove from pan.10. Cool completely on racks.11. Dust cookies with additional powdered sugar, if desired.

Makes 3 Dozen Cookies

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