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1 cup all-purpose flour

1 teaspoon baking powder

1 cup plus 2 tablespoons unsalted butter, softened

2 tablespoons almond oil

2 large eggs, separated

2/3 cup granulated sugar

1/4 cup ground blanched almonds, toasted

1. Preheat oven to 400*F (205*C).
2. In a small bowl whisk together flour and baking powder; set aside.
3. In a mixing bowl, beat butter and oil at medium speed of an electric mixer until creamy.
4. In another bowl beat egg yolks and sugar until thick and pale; fold into the butter mixture; stir the flour mixture.
5. In another bowl beat egg whites at high speed until stiff peaks form; gently fold into batter. Gently fold ground almonds into batter.
6. Spoon batter evenly into buttered and floured 3-inch madeleine molds (if using 1 mold, let cool between batches).
7. Bake for 9 to 11 minutes or until lightly browned. Remove from molds and transfer to wire racks to cool, flat side down.

Makes about 2 dozen.