If you would like to make them in a regular
size madeleine pan, replace 6 tablespoons of the almond flour with all purpose, wheat, sprouted wheat / spelt, or rice flour.
Bake for 8 - 10 minutes when using a full -
sized madeleine pan (around 5 minutes if using a mini-madeleine pan), until edges are browned slightly and spring back when pressed lightly.
Not exact matches
Generously butter 2 standard -
size or 2 mini nonstick or aluminum
madeleine pans using a pastry brush.