Chocolate Orange Madeleines

November 11, 2019

INGREDIENTS

• 1 cup flour + ¼ cup for pan
• ⅓ cup cocoa
• ½ teaspoon baking powder
• pinch of salt
• ½ cup granulated sugar
• 2 large eggs
• ⅓ cup Blood Orange Fused Olive Oil + 1 Tbs. for greasing pan

DIRECTIONS
Preheat the oven to 375°F. Grease a 12-cookie madeleine pan with with some of the olive oil and dust with flour.

Combine eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the Blood Orange Olive Oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and then fold in to the wet ingredients making sure to not leave any dry spots.  

Spoon in the to the prepared madeleine molds and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

Immediately unmold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.  

Allow to cool and enjoy.  These are best fresh, the day they're made. 

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