Amaretto Madeleines with Amaretto-Vanilla Bean Glaze

Over medium heat, melt the butter in a saucepan. Simmer gently until the color of the butter deepens slightly and there are small flecks of brown in the butter, about 5 minutes.

Set aside to cool to room temperature.

Beat the sugar, salt and eggs for several minutes until they are light yellow and thickened. Stir in the amaretto and vanilla bean paste.

Gently fold in the flour and butter in 3 additions each, alternating between the two. Refrigerate the batter for 45 minutes.

Preheat the oven to 375 degrees. Brush the madeleine pan with melted butter.

Fill the pans with 1 heaping tablespoon of dough per cookie. Bake for 12 minutes until the edges are light brown.

Let cool in the pan for 5 minutes. Carefully remove from the pan and let cool completely on a cooling rack.

If making these in 2 batches, let the pan cool completely. Wipe out the cookie molds and re-coat with melted butter.

To make the glaze, whisk glaze ingredients until combined. Place the madeleines on a cooling rack placed on a cookie sheet. (This will catch the glaze and make for easier clean-up.) Spoon glaze over the cooled cookies.