#pistachiomadeleines

These pistachio madeleines are delicate and nutty, with a hint of honey sweetness.

Ingredients: 1/2 cup all-purpose flour. 1/4 cup ground pistachios. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/3 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 cup unsalted butter, melted. 1 tablespoon honey. Confectioners' sugar, for dusting.

Instructions: Preheat the oven to 350F 175C and grease madeleine molds. In a bowl, whisk together flour, ground pistachios, baking powder, and salt. In another bowl, beat eggs and granulated sugar until pale and fluffy. Stir in vanilla extract, melted butter, and honey. Gently fold in the dry ingredient mixture until just combined. Spoon the batter into the madeleine molds, filling each about 3/4 full. Bake for about 10-12 minutes, or until the edges are golden and the centers spring back when touched. Remove from the oven and let the madeleines cool in the molds for a few minutes. Carefully remove the madeleines from the molds and place them on a wire rack to cool completely. Dust with confectioners' sugar before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the delicious flavors of pistachio madeleines that don't contain gluten. You can eat these soft, nutty treats as a gluten-free dessert or as a snack with a coffee or tea.

Ingredients: 1/2 cup unsalted butter, melted. 2/3 cup granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 1/2 cup almond flour. 1/4 cup gluten-free oat flour. 1/4 cup pistachio flour ground pistachios. 1/4 cup cornstarch. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 2 tablespoons finely chopped pistachios for garnish. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the melted butter and granulated sugar. Mix until well combined. Add the eggs and vanilla extract to the butter-sugar mixture. Beat until smooth and creamy. In a separate bowl, whisk together the almond flour, oat flour, pistachio flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is well combined. Cover the bowl and refrigerate the batter for at least 1 hour or until it firms up. Preheat your oven to 350F 175C and grease a madeleine pan with butter or non-stick cooking spray. Spoon the chilled batter into the madeleine molds, filling them about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until the madeleines are lightly golden around the edges and spring back when touched. Remove the madeleines from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the gluten-free pistachio madeleines with powdered sugar and sprinkle finely chopped pistachios on top for garnish. Serve and enjoy your delicious gluten-free pistachio madeleines!

Prep Time: 20 minutes

Cook Time: 15 minutes