Hazelnut Madeleine Cookies

• 1/2 cup whole hazelnuts, toasted
• 1 tablespoon confectioners' sugar
• 1 tablespoon plus 1/2 cup butter, divided
• 2 tablespoons plus 1 cup all-purpose flour, divided
• 2 large eggs, room temperature, separated
• 2/3 cup sugar
• 1/4 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Additional confectioners' sugar, optional

1. In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter. Brush 2 madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining butter in a saucepan. Melt over low heat for 4-5 minutes or until a light amber color; set aside to cool.
2. In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture.
3. With a tablespoon, fill prepared pans two-thirds full. Bake at 325u0b0 for 18-20 minutes or until golden brown. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.

whole hazelnuts, sugar, butter, flour, eggs, sugar, vanilla, baking powder, salt, sugar

Taken from www.tasteofhome.com/recipes/hazelnut-madeleine-cookies/ (may not work)