Chestnut-Orange-Hazelnut Madeleines

• 7 3/4 tablespoons ricotta
• 5 tablespoons cold milk
• 3 eggs
• 3/4 cup sugar
• 2 13/16 ounces chestnut flour
• 9/16 cup all-purpose flour
• 1 teaspoon baking powder
• 9/16 cup ground hazelnuts not too fine
• 1/2 ounce candied orange peel chopped
• 2/3 cup melted butter
• 5/8 cup milk chocolate chips

1. In a medium bowl, combine ricotta and milk, and mix until well incorporated.
2. With an electric mixer, beat the eggs with the sugar, add the flours, baking powder, ground hazelnuts, orange peel, melted butter, and Ricotta mixture.
3. Beat until smooth.
4. Set aside for at least 1 hour in the fridge.
5. Preheat the oven to 270 degrees Celsius.
6. Fill the madeleine tins or cupcake tins to 2/3.
7. Bake for 4 minutes. Lower the oven temperature to 210 C, and continue baking for 6 minutes until golden.
8. Remove the madeleines from the molds.
9. Place 3 chocolate chips on each mold.
10. Return the madeleine tin to the tuned off oven for 2/3 minutes just until the chocolate is melted.
11. Remove from the oven and place the madeleines back in it so the bottoms get covered with chocolate.
12. Let them harden at room temperature before serving.

ricotta, cold milk, eggs, sugar, flour, flour, baking powder, ground hazelnuts, butter, milk chocolate chips

Taken from www.yummly.com/recipe/Chestnut-Orange-Hazelnut-Madeleines-782480 (may not work)