Pistachio and rose Madeleines

Well it's back to baking full swing in my kitchen. I will post some pictures soon about all the baking goodies I bought from America and the yummy cakes I had plus a few others. Today, I want to share a simple pistachio and rose madeleine with you. I bought a whole bag of pistachios hence the consecutive pistachio recipes. There may be yet another one as I don't want to waste them! 

I knew I wanted to make a madeleine for AlphaBakes hosted by Caroline from Caroline Makes as the letter for this month is M. I also wanted to use pistachios. I remember bookmarking a recipe ages ago from one of my all time favourite blogs Not Quite Nigella (I've probably bookmarked her whole blog!) She has adapted this recipe from Nigella and it worked a treat. Nigella says it makes 48 mini madeleines or 24 regular ones. Not Quite Nigella managed 12 regular ones but I only managed 10 (one was smaller as I didn't have enough batter). 

They smelt really fragrant from the rose water and tasted delicious! I'll definitely be making these again as they were quick and simple and bake, looked pretty and tasted amazing. Will remember to make a double recipe next time. 

I am also submitting this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes 

 grind pistachios and icing sugar..

 ...to a fine powder 

 mixing into the egg and sugar mixture

 add chopped pistachios to the top 

Recipe from Not Quite Nigella

1 large egg
40g caster sugar
pinch of salt
25grams unsalted pistachios + extra to sprinkle on top (optional)
2 tablespoons icing sugar
50g unsalted butter, plus 1 tablespoon for greasing pan
45g plain flour
1 tablespoon rosewater

• Preheat the oven to 220ºC 
• Butter and flour the madeleine pan. 
• Grind the pistachios with icing sugar until it resembles a fine powder. Roughly chop the extra pistachios if using (approximately 1 handful)
• Melt the butter and set aside to cool. 
• Beat the egg, caster sugar and salt until it triples in volume. 
• Add in the flour, butter and rosewater. 
• Spoon the batter into the tins and bake for approximately 6-8 minutes.