Add a delicious touch to your Easter gatherings with Lume Brando’s Almond Madeleines recipe! It’s the perfect treat for your table, infused with the traditional flavours of the festive season.

In our section 12 months, 12 exclusive recipes, you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.

RODI Una reverse 81

Ingredients (makes 20 – 22)

For the batter:
140 g brown sugar
60 g extra virgin olive oil
3 large eggs
115 g plain flour T55
60 g almond flour
1 teaspoon baking powder
1 teaspoon vanilla extract (optional)

For the topping:
130 g white chocolate
1/3 cup peeled almonds (slivered or sliced)

RODI Tábua corte bambu Una

RODI used in the preparation of this recipe
Kitchen sink: Una Reverse 81
tap: Line MN 1021
Accessories: Plastic colander
+ Una bamboo chopping board (new)

RODI Tábua corte bambu Una


Preheat the oven to 200 °C.
Grease one or two madeleine moulds.
In a bowl, whisk together the sugar and olive oil.
Then add the eggs and stir well. Add the vanilla extract if you like.
Finally, gently fold in the flour and the baking powder.

Fill the moulds three-quarters full with the batter.
Bake for about 20 to 22 minutes or until the madeleines are firm to the touch.
Remove from the oven and allow them to cool.
Repeat as many batches as necessary to use up all the batter.

Meanwhile, toast the almonds in a non-stick frying pan.
Remove from the heat and, when cool, coarsely chop.
Next, melt the white chocolate in a bain-marie.

Finally, dip about half of each madeleine in the chocolate and sprinkle with the chopped almonds.

Tip: you can experiment with this recipe with the flavour of the madeleines by using other nuts in the batter and coating them with dark chocolate, for example!

RODI Line MN 1021

RODI Colander em plástico

Receita Madalenas de Amêndoa Páscoa

Recipe developed by: