A Little Something Sweet
Chocolate, Almond, and Olive Oil Madeleines
If you’re thinking, “olive oil in a dessert?” don’t be so quick to count it out. Chocolate and olive oil are a surprisingly decadent and delicious combination in these French-style cookies worthy of adding to your annual lineup.
Ingredients:
- Butter, for brushing
- ½ c. cocoa powder, plus extra for dusting
- ¼ c. boiling water
- 2 medium eggs
- ⅓ c. caster sugar
- ⅓ c. olive oil
- 1 c. almond meal flour
- ½ tsp. baking powder
- Pinch of sea salt
Print Recipe
- Place two 12-hole madeleine trays in the fridge. Melt the butter, ensuring it doesn’t get too hot, then when the trays are cold, brush with a little of the melted butter. Return to the fridge, and repeat this step once more and then dust the tray with cocoa. Leave in the fridge until needed. Preheat the oven to 350°F.
- Mix the cocoa with the boiling water to make a smooth paste. Either using a handheld electric whisk or an electric stand mixer, whisk together the eggs, sugar, and olive oil for about 5 minutes until pale and thick. Stir in the chocolate paste, followed by the almond meal flour, baking powder, and pinch of salt, and then mix well.
- Pour into the prepared trays and bake for 10 minutes. Be careful here to not overfill each mold; they need to be only half-full to create a perfectly-sized madeleine. When ready, cool for about 5 minutes in the trays and then turn out onto a wire rack to cool completely. Makes 24/serves 12
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Posted in December 2020 on Oct 05, 2020