Spiced madeleines

Ever since creating the blog, I have tried a huge number of new, different ingredients. I can’t even list them anymore – too many for my poor memory to gather up.

One of those ingredients is allspice. I’d seen it around in several recipes but it only premiered in my kitchen last week, when I baked these tender and light madeleines. For a spice fan like me, it was about time.

Speaking of "premiere" and "fan", “SATC” opened here last Friday and I absolutely loved it! I couldn’t wait to watch the movie – I have all the DVDs and have seen each episode 3-4 times; I like it to the point of knowing lots of lines by heart... :)
All the girls are fantastic, but Samantha is still my favorite – not only she’s the funniest of them all, but also the prettiest. And the oldest!

Spiced madeleines
from here

¾ stick (6 tablespoons) unsalted butter, melted, plus 1 tablespoon (melted) for greasing molds
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ground cardamom*
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
pinch of salt
¼ cup granulated sugar
3 tablespoons packed light brown sugar
2 large eggs
confectioners' sugar for dusting

Special equipment: a madeleine pan with 12 (7.5x5cm/3-by 2-inch) molds

Put oven rack in middle position and preheat oven to 200ºC/400ºF. Brush molds with some melted butter, then chill until set, about 5 minutes. Brush molds again with some melted butter and chill pan.

Sift together flour, baking powder, spices, and a pinch of salt.

Whisk together sugars and eggs until combined well. Add flour mixture and whisk until just combined, then stir in remaining butter (6 tablespoons) until just incorporated. Spoon batter into molds, filling them about two thirds full. Bake 5 minutes, then reduce oven temperature to 175ºC/350ºF and bake until springy to the touch and edges are lightly browned, 4 to 6 minutes. Turn out onto a rack and cool 15 minutes.
Just before serving, dust with confectioners’ sugar.

*the original recipe calls for ground coriander; I preferred to use cardamom instead.

Makes 12 – I got 12 like the ones on the photos + 15 smaller, traditional-shaped madeleines