1 cup all-purpose flour
1 teaspoon baking powder
1 cup plus 2 tablespoons unsalted butter, softened
2 tablespoons almond oil
2 large eggs, separated
2/3 cup granulated sugar
1/4 cup ground blanched almonds, toasted

Preheat oven to 400*F (205*C).

In a small bowl whisk together flour and baking powder; set aside.

In a mixing bowl, beat butter and oil at medium speed of an electric mixer until creamy.

In another bowl, beat egg yolks and sugar until thick and pale; fold into the butter mixture; stir the flour mixture.

In another bowl beat egg whites at high speed until stiff peaks form; gently fold into batter. Gently fold ground almonds into batter.

Spoon batter evenly into buttered and floured 3-inch Madeleine molds (if using 1 mold, let cool between batches).

Bake for 9 to 11 minutes or until lightly browned.

Remove from molds and transfer to wire racks to cool, flat side down. Makes about 2 dozen.

Submitted by: kph