Pistachio Madeleines[Makes about 24 regular sized Madeleines]
30 grams dried pistachios, finely ground
60 grams plain flour, sifted
1 teaspoon baking powder
75 grams caster sugar
20 grams soft brown sugar
90 grams butter, melted and cooled
icing sugar, to dust
Sift together the ground pistachio, plain flour and baking powder and set to one side.
Place the eggs, caster sugar and brown sugar into the bowl of a food processor and process until combined. Add in the sifted flour mixture and pulse to amalgamate. With the motor running, slowly pour in the cooled, melted butter - stop as soon as it has been mixed through.
Spoon out the batter into a sealable container and store in the fridge to rest - from a few hours to overnight.
Butter and flour the madeleine moulds and carefully spoon in the batter to two-thirds fill each cavity. Bake in a preheated 180°c for about 8-10 minutes or until golden and cooked through.
Allow to cool slightly in the tray before dislodging them. Let them cool completely, ridge side up, on a wire rack.
Finish off with a dusting of icing sugar before serving.
While these do have a lovely pistachio hue to them, they aren't strongly pistachio flavoured. If you'd prefer a more intense pistachio hit, I'd probably add a few drops of Pistachio Extract to the batter.