Celebrate the Joy of Hazelnut and Chocolate with Hazelnut Madeleines

I think its safe to say that the flavor combo of hazelnut and chocolate is a favorable one. Its so Christmas-like! I really wanted to make homemade chestnut flour but my boyfriend recently made chestnut soup and the boiling and peeling process completely made me realize I dont think Im up for the challenge. 

Luckily making (or buying!) hazelnut meal/flour is WAY easier. Last year I bought hazelnut flour and fortunately kept it in the fridge so its lasted a very long time. Ive been trying to find a home for it. Ive really wanted to make macarons but with hazelnut flour but Im thinking it might be too heavy since those things love to be the most fickle things on the planet. 

I figured a good safe place for hazelnut flour would be in these madeleines. If you own a pan, you know that theyre the softest most beautiful things when they come straight out of the oven. Theyre warm and soft and so delicious. 

This variety is a bit different but works so well with the hazelnut and chocolate. 

Like all madeleine-makers, Im on the side of making the batter the day before (or at the very least, a few hours before). Resting the batter in the fridge really does help. I also have a reader from my blog that doubles the recipe a few days before Christmas and bakes a half batch over a few days. How amazing her breakfasts must be! 

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.