2 eggs, separated
2/3 c. sugar
3 oz. sweet butter
2 tbsp. toasted almond oil
1 c. sifted all-purpose flour
1 tsp. baking powder
1/2 c. ground toasted almonds

Soften butter; do not allow to melt. Combine with toasted oil.

Butter and flour the Madeleine molds. Separate yolks from whites of eggs.

Combine yolks and sugar, then stir in butter mixture.

Mix baking powder and flour together; stir into mixture.

Beat egg whites until stiff and gently fold in. Add ground almonds.

Place a decent spoonful of dough in each mold, approximately half full.

Bake at 400°F degrees for 10-15 minutes until golden.

Yields: 20-24 Madeleines.