Lemon Almond Madeleines

• 4 large eggs
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 1 1/2 teaspoons freshly grated lemon zest
• 1 cup all-purpose flour
• 1/2 cup almonds with the skins, toasted lightly, cooled, and ground coarse
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• confectioners' sugar for dusting the madeleines

1. In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest.
2. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly.
3. Spoon the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375F oven for 10 minutes, or until the edges are golden.
4. Turn the madeleine out on racks, let them cool, and sift the confectioners' sugar over them.

eggs, granulated sugar, almond, freshly grated lemon zest, flour, almonds, unsalted butter, confectioners

Taken from www.epicurious.com/recipes/food/views/lemon-almond-madeleines-13181 (may not work)