Coat 24 indentations in madeleine pans (see Note) with nonstick cooking spray.
In large bowl, with electric mixer, beat eggs and sugar until blended. On low speed, beat in flour, ground almonds, baking powder and salt just until smooth. Add melted butter and extracts; beat just until combined. Let stand, covered, 20 minutes.
Heat oven to 375 degrees F. Spoon slightly rounded tablespoon batter into each indentation.
Bake madeleines in 375 degree F oven 10 minutes or until slightly golden and toothpick inserted in centers comes out clean. Let madeleines cool in pans on wire rack 5 minutes. Remove madeleines from pans to rack; let cool completely. Dust with confectioners sugar before serving. Note: Madeleine pans available from Bridge Kitchenware, 800-274-3435 or www.bridgekitchenware.com. Makes 24 madeleines.