Almond madeleines

Preheat oven to 190°C/375°F. Generously butter and flour 12 molds in a madeleine pan.

In the bowl of a standing mixer, combine eggs, sugar and salt. Beat on medium speed until pale, thick and fluffy, about 4-5 minutes. Mix in vanilla and almond extracts.

On low speed, mix in the sifted flour and almond meal until just incorporated. Using a rubber spatula, gently fold in the melted butter until blended.

Fill each mold almost completely full. Bake the madeleines until the tops spring back when lightly touched, 10 to 12 minutes.

Cool in pan for 2 minutes. Remove madeleines from pan and allow them cool completely on cooling rack.