Perfect with a cup of tea, this citrus take on French Butter Cakes will melt in your mouth!
2/3 cup all-purpose flour
1⁄4 teaspoon baking powder
1⁄2 cup butter, melted and cooled
2 large eggs
1⁄2 teaspoon orange extract
1⁄2 teaspoon orange zest, freshly grated
1 cup powdered sugar, plus additional for dusting
Preheat oven to 350°F.
Spray 2, 12 cavity, Madeleine pans, with non-stick cooking spray.
In a small bowl, sift together the flour and the baking powder. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, orange extract and orange zest on high speed for 5 minutes.
Gradually add and beat in the powdered sugar, for 5 minutes, or until thick.
Gently fold in the flour mixture, then the melted butter. Mix until smooth. Spoon the batter into the prepared pans, filling the cavities about 3⁄4 full. Bake approximately 8 minutes, or until the edges are light brown.
Allow to cool in the pan for 1 to 2 minutes.
Loosen cookies with a knife and invert pan on a wire cooling rack.
Before serving, dust with powdered sugar. Store in an airtight container.