MAKES 1 DOZENMAKES 1 DOZEN
MADELEINESMADELEINES
Chuck’s Madeleines
In the late 1950s, Chuck Williams began importing French bakeware for Williams Sonoma, and
tinned madeleine pans were among the first items he stocked. This is his recipe for the little sponge
cakes that are baked in scallop shell–shaped molds. Always butter your pan, even if it’s labeled
nonstick, as these delicate cookies can easily stick.
Preheat the oven to 400°F (200°C). Generously butter a 12-mold madeleine pan.
In a bowl, sift together the flour and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the egg,
granulated sugar, and orange-flower water on medium speed until combined, about 30
seconds. Raise the speed to medium-high and beat until the mixture has quadrupled in
bulk and is very thick, about 10 minutes. Stop the mixer and, using a rubber spatula,
carefully fold in the flour mixture and then the butter.
Spoon the batter into the prepared molds, filling each about three-fourths full and leaving
the batter mounded in the center of the wells.
Bake until the madeleines are lightly browned around the edges and on the bottom,
8–10 minutes. Immediately turn the madeleines out onto a wire rack. Using a fine-mesh
sieve or a sifter, dust them with confectioners’ sugar. Serve warm.
TIP For an even more delicate texture, swap some or all of the all-purpose flour for cake
flour. Make sure the butter is very soft so that it folds in easily.
VARIATIONS
Almond Madeleines
Replace the orange-flower water with 2 teaspoons almond extract.
Lemon Madeleines
Replace the orange-flower water with 2 teaspooons grated lemon zest and
1 teaspoon fresh lemon juice.
38
BAKING FAVORITES
1¾ cups (7½ oz/210 g) plus
1 tablespoon all-purpose flour,
plus more for dusting
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup (4 oz/115 g) unsalted
butter, at room temperature
¾ cup (5 oz/140 g) sugar
2 large eggs, at room temperature
2 teaspoons vanilla bean paste
1 cup (6 oz/170 g) dried tart
cherries
¾ cup (3¾ oz/110 g) hazelnuts,
toasted, skinned, and coarsely
chopped
1 tablespoon Frangelico
1 teaspoon grated orange zest
1 cup (6 oz/170 g) semisweet
chocolate chips
1 tablespoon canola oil
Flaky sea salt, for sprinkling
MAKES ABOUTMAKES ABOUT
3 DOZEN BISCOTTI3 DOZEN BISCOTTI
Cherry & Hazelnut
Chocolate-Dipped Biscotti
Also known as cantucci, these Italian biscuits are twice baked to achieve their signature crunchy
texture. While coffee is a favorite accompaniment, dessert wines, notably Vin Santo, are another
traditional pairing. Look for a wine with tasting notes of dark fruits or toasted nuts.
Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat to
350°F (180°C). Line 2 baking sheets with parchment paper.
In a bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high
speed until fluffy and pale yellow, about 2 minutes. Add the sugar and beat until combined,
about 1 minute. Reduce the speed to low and add the eggs one at a time, beating well after
each addition. Add the vanilla and beat until combined, about 1 minute. Stop the mixer and
scrape down the sides of the bowl. Slowly add the flour mixture and beat on low speed until
incorporated, about 2 minutes. Beat in the cherries, hazelnuts, Frangelico, and orange zest
until evenly distributed. The dough should be very soft.
Turn the dough out onto a well-floured work surface and divide in half. Using well-floured
hands, transfer half of the dough to 1 of the prepared baking sheets and shape into a log
about 12 inches (30 cm) long and 1
1
/
2
inches (4 cm) in diameter. Place on one side of the
sheet. Repeat with the remaining dough, leaving at least 4 inches (10 cm) between the logs
(they will spread a bit as they bake).
Bake until the edges of the logs are golden, 25–30 minutes. Transfer the baking sheet to a
wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on
the sheet, on the diagonal into slices about
1
/
2
inch (12 mm) wide. Carefully turn the slices
on their sides; when you run out of room on 1 baking sheet, start transferring slices to the
other prepared baking sheet. Return both sheets to the oven, placing one sheet on the top
rack and the other sheet on the lower rack.
Bake until the edges of the biscotti are golden, 10–12 minutes. Transfer the baking sheets to
wire racks and let the biscotti cool completely on the sheets.
Meanwhile, line another baking sheet with parchment paper. Place the chocolate chips in a
heatproof bowl set over but not touching barely simmering water in a saucepan and heat,
stirring often, until melted and smooth. Whisk in the oil until smooth. Remove from the heat.
Dip one end of each biscotti into the melted chocolate, using a spoon to coat half of the
biscotti with the chocolate. Carefully shake off the excess. Place on the prepared baking
sheet and sprinkle with sea salt. Refrigerate until the chocolate is set, about 30 minutes.
41
COOKIES, BARS & BROWNIES
FOR THE COOKIES
1¼