Save to Favorites


  • Flour, sifted: 140 g
  • Rice flour: 55 g
  • Corn flour: 55 g
  • Unsalted butter: 225 g
  • Sugar powder, sifted: 85 g
  • dark chocolate: 115 g


Preheat the oven to 175 C (gas: 4).

Grease 18 cups for madalena.

Sift the flour of wheat, rice and corn to a medium bowl. In a separate bowl, beat the butter with the sugar until obtaining a homogeneous mass and creamy. Slowly add the flour and work the dough until a homogeneous paste. Put a little bit of dough in each small pan, gently press and smooth with the back of a spoon.

Light-to-bake in the oven for 15 or 20 minutes. Remove from the oven and let it cool in the forms.

Carefully, pass the madalena to a network for cakes. Melt the chocolate in a bowl, in a bain-marie. Dip the tip of each magdalene in the chocolate and let it cool. Sprinkle with powdered sugar and serve.

Store in a tightly sealed container for three days.

Share Recipe: Madalena

Leave your comment!

 Create your Cookbook!

 Save your Favorite Recipes!

 Make your shopping List!

 Share your Recipes!

Create account