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Monday, March 25, 2013


Posted by Bryna Bear aka Gluten Free Baking Bear

     These cookies should really be renamed “Oh, my God!” as this is what has been exclaimed by everyone who takes their first bite.  The plain Cardamom Madeleine is quite good by itself, but with the orange glaze it is amazing.  I usually prefer my cakes and cookies on the less sweet side so I was not even going to make the glaze, but I am glad I did.  Wow!
     Madeleines are cake-like French cookies that are baked in special pans.  I have two pans as each pan makes a dozen and most recipes make 24 cookies.  This recipe is a traditional flour one from Martha Stewart’s Cookies cookbook that I converted to GF.  It can be easily made dairy-free.  I have not tried a Vegan version yet, but when I do I will post it.
     For Weight Watchers unglazed cookies are: 1=1pt., 2=2, 3=3, 4=5, 5=6, and 6=7 pts.  For cookies with the orange glaze: 1=1pt., 2=3, 3=4, 4=6, 5=7 and 6=9 pts.

I forgot to tap the pan to get rid of the air bubbles.
Even with craters the cookies are delicious.

4 Tbs.
Unsalted Butter or for Dairy-Free use Non-Hydrogenated Margarine or oil such as olive or canola
1 Tbs.
1 tsp.
Vanilla Extract
½ cup
Sorghum Flour
2 Tbs.
Tapioca Flour
2 Tbs.
Chickpea Flour
1 ½ tsp.
Baking Powder
½ tsp.
Xanthan Gum
¾ tsp.
Ground Cardamom
¼ tsp.
Sea Salt
¼ cup
Sugar (I use evaporated cane juice crystals)
2 large

6 Tbs.
Confectioners Sugar
1 tsp.
Orange Zest, finely grated
2 Tbs.
Fresh Orange Juice

Madeleine pans.  One uncoated one non-stick.
The cookies come out easily from both types of pans.
     Prepare two Madeleine pans by brushing them with butter or margarine or oil.
     Melt butter or margarine in a pan.  Remove from heat and add the honey and vanilla.  Allow it to cool for 10 minutes.  If using oil just add the honey and vanilla and stir, no heating and waiting to cool is necessary.
     In a bowl combine flours, baking powder, xanthan gum, salt and cardamom.  Mix well.
     In a separate bowl mix the sugar and eggs. 
     Fold the flour mixture into the egg mixture with a rubber spatula.  Fold gently until the flour mixture is combined.
     Add the butter mixture and fold it into the flour egg batter until combined.
     Cover with plastic wrap and refrigerate for at least 30 minutes.
     Preheat the oven to 350 degrees.
     Spoon the batter into the pans, filling each mold halfway.  Tap pan on work surface to eliminate air bubbles.
     Bake until cookies are puffed and the edges are slightly golden brown, 7-8 minutes.
Baked GF Cardamom Madeleines cooling in the pan.
     Cool in pan for a few minutes before unmolding the cookies onto the rack to cool completely.
     To prepare the glaze stir all the ingredients together until well combined and smooth.  Brush the ridged side of each cookie with glaze.  The side of the cookie that is on the bottom while baking becomes the top of the Madeleine when you glaze and serve it.
     Let the glaze set for 15 minutes before serving or storing.  Store cookies for up to 3 days in a single layer in an airtight container. Keep them at room temperature to preserve the texture.

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