Madeleines

Mix together the flour and salt, along with the almonds if you’re using them.

Use an electric mixer (preferably a stand mixer; this will take a while) to beat the eggs and sugar together until very thick and at least doubled in volume; the mixture should form a ribbon when you lift the beater blade(s) from it. Stir in the vanilla.

Gently and gradually, fold the flour or flour-and-almond mixture into the egg-and-sugar mixture. Gently stir in the melted butter. Cover and refrigerate for about an hour.