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Bear Claw Madeleines
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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Dairy Free

How cute are these bear claw madeleines? They make look childish, but the taste is definitely not. Their flavor is similar to a sophisticated Linzer cookie made from hazelnut flour with a touch of cinnamon and nutmeg. These bear claw cookies are crispy and nutty with a dash of cocoa... Read More

Ingredients You Need for Bear Claw Madeleines [Vegan]

1 cup vegan butter
1 cup confectioner's sugar
1 tablespoon flax meal
2 tablespoons hot water
Vanilla extract
3 cups finely ground hazelnuts
1 cup all-purpose flour
1 cup cake flour
3 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate
1/2 cup slivered almonds

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How to Prepare Bear Claw Madeleines [Vegan]

Combine flax meal with hot water and whisk smooth.
Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste.
Be sure the hazelnuts are toasted and finely ground.
Combine the vegan butter and confectioner's sugar and beat well on medium to high speed until fluffy.
Add the flax egg and vanilla extract and mix well.
Add the sifted flours, cocoa powder, spices and salt all at once and mix just to combine.
Add the ground hazelnuts and mix well.
Grab 1 heaping tablespoon of dough and roll into a ball.
Place into the cavities of a lightly greased madeleine pan and press the dough evenly to fill the entire space.
Bake in preheated 350°F oven for approximately 12 minutes.
Cool slightly before un-molded and be the pan is cooled completely before each batch.
Pipe a squiggle of chocolate to attach each slivered almond "claw."