Ingredients

• 8 Tbsp Unsalted Butter (113 g)
• ¼ cup Almond Flour (30 g)
• ¾ cup Gluten Free 1-to-1 Baking Flour (95 g)
• OR Unbleached White All-Purpose Flour
• 1 tsp Baking Powder
• ¼ tsp Kosher Salt
• ½ cup Granulated Sugar (100 g)
• 1 ½ tsp Orange Zest (3 g)
• 2 Eggs, room temperature (100 g)
• 1 ½ tsp Vanilla Extract

• 1 ½ cups Powdered Sugar (180 g)
• 2 Tbsp Orange Juice (plus more if needed)
• Orange Zest to taste
• Pinch of salt

Instructions

1. Cut butter into eight pieces and place in a small saucepan. Cook over high heat; as soon as the butter begins to melt, reduce heat to low. Stir occasionally so you can see the bottom of the pan.
2. Once the milk solids drop to the bottom of the pan and brown—and the popping sounds stop—remove from heat. Scrape the bottom to loosen the browned bits, then pour into a small, shallow bowl. Cool until about 80°F.
3. Whisk together flours, baking powder and salt in a medium bowl and set aside.
4. Place sugar in the bowl of a stand mixer. Add zest and rub with fingers until the sugar turns light orange.
5. Add two eggs. Whip with the whisk attachment on low for about 15 seconds, then increase speed to high and mix until thick, pale orange, and doubled in volume. With the mixer still on high, slowly stream in the cooled browned butter by pouring it down the side of the mixing bowl, mixing until fully incorporated. Stop the mixer, add the vanilla extract and mix on medium speed until incorporated.
6. Fold flour mixture into the batter by hand with a silicone spatula. For the best rise, let batter rest for several hours (or overnight), refrigerated. Alternatively, let rest at room temperature for 30 minutes.
7. Preheat oven to 400°F. If using a nonstick madeleine pan, lightly brush with butter. If using a traditional metal pan, butter and flour each well.
8. Fill each well half full. Wet your finger with water and gently pat down any peaks.
9. Bake for 3 minutes, then reduce heat to 350°F without opening the oven door. The madeleines are done when the centers have risen and the edges are brown, 7–9 minutes.
10. Remove from oven and immediately invert the hot pan over a wire rack. Gently tap the edges to release the madeleines and let cool completely.
11. In a bowl, whisk together powdered sugar, orange juice and zest until viscous but fluid enough to dip. If glaze is too shallow to dip in the bowl it was mixed in, transfer to a smaller bowl.
12. Once madeleines are cool, dip at an angle about one-third of the way up. Use the edge of the bowl to wipe off any excess glaze and set on a parchment-lined baking sheet.
13. The madeleines are best enjoyed the day they are made, but can be stored in an airtight container for up to 5 days.