1-1/2 cups (3 sticks) butter, plus more for greasing
1-1/3 cups sugar
4 eggs
1/2 teaspoon vanilla extract
Dash salt
1/2 cup chopped pistachios
2 cups flour
Heat 1-1/2 cups butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (you’ll need 1-1/4 cups), leaving milky residue in pan. Discard residue. Cool clarified butter and refrigerate 2 hours until firm but not hard.
Mix clarified butter and sugar until fluffy. Add eggs 1 at a time. Add vanilla and salt. Fold in pistachios and flour.
Pipe or spoon batter into greased madeleine molds. Bake at 350 degrees until light brown, 10 to 15 minutes. Cool 10 minutes before removing from molds.
Makes 3-1/2 dozen madeleines.