Chocolate-Dipped Amaretto Madeleines

Before I made these Madeleines, I had never made them nor had I ever eaten one - can you believe it?

I had to search the Internet and ask friends about them before I knew I did it correctly.  Turns out, third time's a charm.  The first ones were raw in the middle; the second batch, I made gluten-free with all banana - they had a great flavor, but still a weird consistency.  This is the third batch.

To make them work correctly, I think you need to have both the flax and banana in there.  The amaretto and banana pair so well together - like Bananas Foster in cake form!  Also, I think that the gluten in the wheat flour helps too.  It gives them stability.  I'm not saying that you couldn't make them gluten-free, but please let me know if you try it!

For my birthday, my lovely college roommate Victoria got me a gift card for a local kitchen store.  It was amazing!  I got to buy the interesting things that seemed kind of frivolous in the baking world - special pans and fun ingredients.  I bought the Madeleine pan and a popover pan.  I still have to make the popovers.  My first batch of those was not very "poppy", haha.  So, thanks Vicky, for making this recipe possible!

I love the delicacy and prettiness of these cookies.  They're spongy and yummy, especially with the chocolate coating.  Well worth the calories ;-)

Adapted from Amy's Healthy Baking

2 T. vegan butter, melted, like Melt
3/4 c. organic whole wheat pastry flour
1/2 tsp. baking powder, aluminum-free
1/4 tsp. sea salt
1/2 c. organic cane sugar
3 T. amaretto (try making it yourself!)
1 T. vanilla
1/2 of a ripe banana, pureed
1 T. flax seed, ground
3 T. water

In a small cup, combine the ground flax seed and water.  Stir and allow it to thicken for 5-10 minutes.

In a large bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.  When the "flax egg" is ready, add it to the dry ingredients, along with the amaretto, vanilla, and banana.  Stir well with a wooden spoon.  Cover the bowl and refrigerate the batter for 2 hours.  It should be kind of firm when you take it out.

Next, preheat the oven to 375°.  Grease your Madeleine pan with coconut oil or organic shortening.  This recipe yields about 11-12 cookies.

Scoop the batter into each mold and spread it out so it covers the entire mold.  Repeat this with all of the batter.  I used a cookie scoop to do this.

Bake the batter for 12-15 minutes.  Once they're done, allow them to cool for five minutes and overturn the pan to let them finished cooling out of the molds.

Melt some dark chocolate and dip each Madeleine in it.  (I put about 4 ounces of dark chocolate in an oven-safe bowl in the oven for 10-15 minutes, right after I took out the Madeleines.)  I sprinkled a little bit of sea salt on the ends of some of the cookies.

Enjoy these fancy tea cakes :-)