Dear customers, we are very sorry to announce that due to supply chain issues , some products are not available at this moment. Please check availability prior to your order placement. We appreciate your understanding.

Dark Chocolate – Blood Orange Madeleines

Dark Chocolate – Blood Orange Madeleines

Yields1 Serving
YOU'LL NEED
 1 ¼ cups Flour
  cup Cocoa
 ½ tsp Baking powder
 1 pinch Salt
 ½ cup Granulated sugar
 2 Eggs
  cup Blood Orange Fused Olive Oil
PREPARATION
1

. 1 cup flour + 1/4 cup for pan
. 1/3 cup cocoa
. 1/2 teaspoon baking powder
. pinch of salt
. 1/2 cup granulated sugar
. 2 large eggs
. 1/3 cup Blood Orange Fused Olive Oil
. 1 tablespoon for greasing pan

1. Preheat the oven to 375.

2. Grease a 12 portion madeleine pan with Blood Orange Fused Olive Oil and then dust with flour. Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold into the wet ingredients making sure to not leave any dry spots. Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly. Immediately un-mold the cookies on to a rack to cool. If you only have one
madeleine pan, clean it and repeat the process above a second time as this
recipe makes 2 dozen cookies. Allow to cool and enjoy. Makes 2 dozen.

Ingredients

 1 ¼ cups Flour
  cup Cocoa
 ½ tsp Baking powder
 1 pinch Salt
 ½ cup Granulated sugar
 2 Eggs
  cup Blood Orange Fused Olive Oil

Directions

1

. 1 cup flour + 1/4 cup for pan
. 1/3 cup cocoa
. 1/2 teaspoon baking powder
. pinch of salt
. 1/2 cup granulated sugar
. 2 large eggs
. 1/3 cup Blood Orange Fused Olive Oil
. 1 tablespoon for greasing pan

1. Preheat the oven to 375.

2. Grease a 12 portion madeleine pan with Blood Orange Fused Olive Oil and then dust with flour. Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold into the wet ingredients making sure to not leave any dry spots. Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly. Immediately un-mold the cookies on to a rack to cool. If you only have one
madeleine pan, clean it and repeat the process above a second time as this
recipe makes 2 dozen cookies. Allow to cool and enjoy. Makes 2 dozen.

Dark Chocolate – Blood Orange Madeleines