1/4 cup Justin's Maple Almond Butter
4 tablespoons unsalted butter (or vegan butter)
1 teaspoon vanilla
1/3 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1 cup dark chocolate chips, melted
Flaky sea salt
Preheat oven to 400 F. Spray a madeleine pan with nonstick spray and set aside.
In a small saucepan over medium heat, melt the almond butter and butter, stirring constantly. Remove from heat and cool.
In the bowl of a stand mixer with whisk attachment, beat the eggs, vanilla, and salt on medium-high speed for 2-3 minutes. Continue to beat at high speed and slowly add sugar. Beat on high 5-7 minutes more, or until mixture is fluffy and has tripled in size.
Gently fold flour and salt into the batter, then gradually fold in the cooled almond butter mixture.
Distribute the batter into the molds. Bake 10-12 minutes, or until golden and crispy on the edges. Flip onto a cooling rack and cool completely.
Once cooled, dip the top half of the madeleines into the melted chocolate and sprinkle with flaky sea salt.