1/4 lb. sweet butter
3 lg. eggs
1/2 c. sugar
1 c. flour
3/4 c. ground blanched almonds
1/2 tsp. baking powder
3/4 tsp. vanilla extract
1 1/2 tsp. almond extract
Confectioners sugar

Soften butter until almost liquefied in a microwave, let cool.

Combine eggs and sugar in mixing bowl; beat for 5 minutes. Add flour, 1/4 cup at a time until you have a mixture which is the consistency of a soft cake batter. Depending on the moisture content of your flour, how it was stored, and the age of the flour, you may need more of less than called for in the recipe.

When the batter is the correct consistency, stir in the ground almonds, baking powder; beat 3 to 5 minutes.

Add vanilla and almond extract; beat 1 minute.

Pour in the cooled butter; stir thoroughly with a mixing spoon.

Allow batter to stand for 30 minutes.

Preheat oven to 325°F degrees for at least 15 minutes. Butter Madeleine pans.

Fill each mold with mixture until 2/3 full.

Bake 20 to 25 minutes, until slightly brown on edges.

Turn out on rack to cool, ribbed side up.

Sift confectioners sugar on top.