Almond and vanilla extracts flavor the simple batter for these French butter sponge cakes, a traditional small cake from Commercy and Liverdun in the Lorraine region in northeastern France. Once prepared, the batter needs to rest in the refrigerator for two hours before baking in a madeleine pan, its molds resembling something akin to clams. For a bit of flourish, you can dip the tips in melted chocolate or spinkle the baked madeleines with powdered sugar.