Lemon Almond Madeleines

Directions

1. 1

   1/2 cup clarified butter 1 cup blanched almonds 1 cup sugar 2 sticks (1 cup) unsalted butter -- softened 4 large eggs 1 tablespoon freshly g

2. 2

   With a pastry brush, butter the madeleine molds well with some of the clarified butter

3. 3

   In a food processor, grind the almonds with the sugar to a very fine texture

4. 4

   I n a large bowl with an electric mixer cream the butter, add the almond mixture, beating, and beat the mixture until it is light and fluffy

5. 5

   Add the eggs, 1 at a time, beating well after each addition, and then beat in the rind

6. 6

   Into a bo wl sift together the flour, baking powder and the salt and add to the butter mi xture, alternately with the lemon juice, beginning

7. 7

   Using an offset spatula, spr ead the batter into the buttered madeleine molds, scraping off any excess batte r with the edge of the spatula

8. 8

   Place the filled molds on a baking sheet