Name: Baker’s Choice
Cuisine: French
Ingredients: Almond paste, pistachio paste, nut pralines; Exotic chocolate bars (chopped); Toasted, chopped nuts and seeds; White chocolate chips; Candied fruits: cherries, orange, lemon, lime, pineapple, maple sugar; Icing, nut butter, or chocolate glaze (for dipped madeleines); granola; Toasted Coconut, Shredded or Flaked; Nonpareils; Sugar pearls; Toffee crunch; Sanding sugars; Edible glitter; Candy canes (chopped); Mini cinnamon chips; Crystallized ginger; Mint chips; Sparkling white sugar; Chopped dates and figs

Preparation info

Difficulty
Easy

Appears in

Madeleines

By Barbara Feldman Morse

Published 2014

About

Most of the recipes in this book are ready for personalization through the addition of nuts, chocolate, or other “baker’s choice” items. Mix one or more of these ingredients into your next batch. Or, spread freshly baked madeleines with an icing, nut butter, or chocolate glaze and dip into one (or more) of these ingredients.