Melt the butter and let it cool slightly. Arrange the eggs in a bowl and beat them lightly. Add the sugar, vanilla and salt and beat using a wire mixer, until fluffy. Add the flour, ground almonds and baking powder, and beat a little more.
Finally add the melted butter and mix until you get a homogeneous dough. Cover with film and let it rest in the fridge at least 30 minutes. Preheat the oven to 180º C and grease a tray with madeleine molds with butter.
Spread the dough, filling the gaps almost to the top. Bake for about 8-10 minutes, until they have browned on top and when pierced with a toothpick they come out clean. Wait a couple of minutes, unmold and let cool completely on a rack.
How to make Huevos Rancheros, the classic Mexican breakfast
With what to accompany the almond madeleines
The almond madeleines They are great to serve with coffee after eating or as a snack, as they accompany infusions or a glass of milk very well. Of course, they can also be enjoyed for breakfast, although for me they are a more appropriate delicacy to pamper yourself throughout the day.