Dark Chocolate-Blood Orange Madeleines

Delicate, tender French cookies infused with rich cocoa and bright blood orange olive oil for a perfect balance of bittersweet and citrus flavors.

Ingredients

• 1 cup all-purpose flour + 1/4 cup for dusting pan

• 1/3 cup cocoa powder

• 1/2 tsp baking powder

• Pinch of salt

• 1/2 cup granulated sugar

• 2 large eggs

• 1/3 cup Blood Orange Fused Olive Oil + 1 tbsp for greasing pan

Directions

1. Preheat oven to 375°F. Grease a 12-cup madeleine pan with Blood Orange Olive Oil and dust with flour.

2. Beat eggs and sugar together for 2 minutes until light and thick. Add the olive oil and beat for 1 more minute.

3. Sift flour, baking powder, salt, and cocoa into a bowl. Gently fold into the wet ingredients, making sure no dry spots remain.

4. Spoon batter into molds, filling each about 3/4 full. Bake on the upper oven rack for 10–12 minutes, until tops spring back and edges darken slightly.

5. Immediately unmold onto a rack to cool. If you only have one pan, clean and repeat for the second batch.

Makes about 2 dozen madeleines.