Instructions: Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color. Brush madeleine pan with melted butter, and dust lightly with flour.

Place hazelnuts and 1 tablespoon confectioners sugar in the bowl of a food processor fitted with a steel blade, and process until very fine. Combine hazelnut flour mixture, 1 cup plus 3 tablespoons confectioners sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated.

With a tablespoon, fill molds evenly, about three-quarters of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners sugar.

This recipe yields 24 large cookies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.