Lemon Madeleines

• 1 stick (1/2 cup) unsalted butter, plus more for pans
• 3/4 cup all-purpose flour, plus more for pans
• Scant 1/2 cup almond flour
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons finely grated lemon zest
• 1/4 teaspoon pure lemon extract
• 3 large eggs
• 1/2 teaspoon salt

1. In a small saucepan, melt the butter over medium-low heat.
2. Set aside to cool.
3. In a large bowl, whisk together flours and sugar; set aside.
4. Add the lemon zest and extract to the cooled butter; stir to combine.
5. In a large bowl, combine the eggs with the salt, and whisk until frothy.
6. Whisk in reserved flour mixture to combine.
7. With whisk, fold in butter mixture.
8. Cover the bowl with plastic wrap, and refrigerate until chilled, at least 2 hours or overnight.
9. Preheat the oven to 350F.
10. Butter two 12-mold madeleine pans, and dust with flour, tapping out excess.
11. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (such as an Ateco #806).
12. Pipe the batter into the prepared pans, filling each mold about halfway.
13. Bake, rotating pan halfway through, until the edges of the cakes are golden brown, 12 to 14 minutes.
14. Immediately invert madeleines onto a wire rack to cool.
15. Madeleines should be served the same day they are baked.
16. A pastry bag and plain round tip are used to pipe the thick batter into the shell-shaped molds; this helps keep the cakes uniform in shape, and ensures they bake evenly.

unsalted butter, flour, almond flour, sugar, lemon zest, lemon, eggs, salt

Taken from www.epicurious.com/recipes/food/views/lemon-madeleines-390331 (may not work)