Sweet Orange and Aromatic Cardamom Add Wintry Flavor to Madeleines

Skip the 10 lords a-leaping, and instead celebrate Day 10 of our 12 days of Christmas cookies with orange-cardamom madeleines. These little seashell-shaped cakes have been spiced up with orange zest and cardamom and drowned in a sticky orange glaze for even more flavor.

Orange-Cardamom Madeleines

Yield: 24 madeleines 
Active Time: 25 minutes
Total Time: 3 hours

Ingredients

For the madeleines
6 large eggs
1 1/4 cups unbleached sugar
Zest of 1 large orange
1/2 cup milk
2 3/4 cups gluten-free all-purpose flour
2 teaspoons ground cardamom
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups melted butter

For the glaze
1 pound powdered sugar
1/3 cup orange juice

Special equipment: a madeleine pan

Instructions

Make the madeleines
In a large bowl, whisk the eggs with the sugar and the orange zest until the sugar dissolves and the batter becomes light in color. Whisk in the milk.

In a separate bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt. Sprinkle the flour mixture over the wet ingredients and whisk to combine. Whisk in the melted butter. Cover and refrigerate the dough for at least 2 hours or up to 3 days.

When ready to bake, spray the madeline pan with nonstick spray and preheat the oven to 425 degrees. Fill the molds 7/8 of the way and place in oven. With door closed, lower heat to 180 degrees and bake for 12 minutes until golden brown. Let cool.

Make the glaze
Whisk together the powdered sugar and orange juice until no lumps remain add more orange juice if necessary. Dip each cooled madeleine in glaze and leave on parchment paper to dry.

Photo credit: Paul Delmont