I think it’s safe to say that the flavor combo of hazelnut and chocolate is a favorable one. It’s so Christmas-like! I really wanted to make homemade chestnut flour but my boyfriend recently made chestnut soup and the boiling and peeling process completely made me realize I don’t think I’m up for the challenge. 

Luckily making (or buying!) hazelnut meal/flour is WAY easier. Last year I bought hazelnut flour and fortunately kept it in the fridge so it’s lasted a very long time. I’ve been trying to find a home for it. I’ve really wanted to make macarons but with hazelnut flour but I’m thinking it might be too heavy since those things love to be the most fickle things on the planet. 

I figured a good safe place for hazelnut flour would be in these madeleines. If you own a pan, you know that they’re the softest most beautiful things when they come straight out of the oven. They’re warm and soft and so delicious. 

This variety is a bit different but works so well with the hazelnut and chocolate. 

Like all madeleine-makers, I’m on the side of making the batter the day before (or at the very least, a few hours before). Resting the batter in the fridge really does help. I also have a reader from my blog that doubles the recipe a few days before Christmas and bakes a half batch over a few days. How amazing her breakfasts must be! 

Hazelnut Madeleines

These hazelnut madeleines combine the wonderful flavors of chocolate and hazelnut. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 2 large eggs
• 1/3 cup granulated sugar
• 1 tablespoon light or dark brown sugar
• 3 tablespoons cocoa powder
• 1/2 cup all-purpose flour
• 1/4 cup hazelnut meal/flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, melted
• Powdered sugar, for garnish
• Cooking spray, as needed

Directions

1. In a medium bowl, whisk together the eggs, sugar and brown sugar. In another medium bowl, whisk together the all-purpose flour, baking powder and salt. 
2. Sift the dry ingredients into the wet and mix until barely combined. Pour in the melted butter and mix once more until mostly smooth. Transfer the batter to a ziplock/plastic bag, pressing out any air, seal and transfer to the fridge to rest for at least 1 hour, up to 2 to 3 days. 
3. Preheat the oven to 375 degrees F. If needed, grease and flour your madeleine pan. Cut off the end of the plastic bag and pipe the batter into each cavity, filling about 3/4 of the way (you may end up with two tablespoons of batter left). 
4. Transfer to the oven to bake for 7 to 8 minutes, until edges are golden brown and centers are puffed and lightly spring back when gently pressed. Tap pan against counter to release. Dust with a liberal amount of powdered sugar and serve warm. 

Yield: 12 madeleines

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.