OLIVE OIL ROSEMARY MADELEINES

This Olive Oil Rosemary Madeleines recipe uses Bertolli Extra Virgin Olive Oil and fresh rosemary in the batter with just a hint of citrus. You may not think of olive oil and rosemary as typical ingredients in a dessert, but the flavor of these madeleines is a delightful surprise on top of it being a very simple recipe. These little cakes are extremely soft and light with a subtle note of rosemary at the end that makes them extra special.

We love using olive oil in our daily cooking, and there’s no doubt that Bertolli Extra Virgin Olive Oil tastes great with its robust flavor. Using a high quality olive oil can only enhance the taste of your final dish, whether it is for dressing a salad, dipping for bread, or making these Olive Oil Rosemary Madeleines. You don’t have to take my word for it, pick up the new bottle (with the same great taste and robust flavor) at your local Kroger store and try it for yourself. Here’s a coupon for ya – Save $1 on any Bertolli Olive Oil!

Ingredients

• 1 large egg
• 1 large egg yolk
• 1/2 cup granulated sugar
• A pinch of salt
• A few drops to 1/8 teaspoon of Fiori di Sicilia
• 1/4 teaspoon vanilla
• 1/4 cup Bertolli Extra Virgin Olive Oil
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon fresh rosemary - finely chopped
• Extra olive oil and flour for the madeleine mold
• Powder sugar for dusting

Instructions

1. Add flour, baking powder and rosemary to a small mixing bowl and stir together with a whisk.
2. Add the egg and egg yolk to a medium mixing bowl and beat together.
3. Add sugar, salt, vanilla and Fiori di Sicilia to the egg and beat on medium high speed for a minute until light in color and creamy.
4. ...................................

for full recipes please see : wildwildwhisk.com

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