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Black Olive Madeleines

From: Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. Yield: 24 cookies.

1 cup + 1 Tbsp. cake flour
1⁄2 tsp. baking powder
1⁄4 tsp. salt
3⁄4 cup sugar
3 large eggs
1 egg yolk
2 Tbsp. black olive paste
10 Tbsp. butter, melted, cooled

Sift flour, baking powder and salt onto paper; set aside. In a mixing bowl, beat eggs, sugar and yolk until thick and pale in color, about 3 minutes. Add olive paste and beat 20 seconds. Fold the sifted dry ingredients into the egg mixture. When almost totally incorporated, fold in the butter. Fill into greased madeleine forms. Bake 12 to 15 minutes at 350°F. Serve with ovenroasted tomatoes and creme fraiche.