Almond & Honey Madeleines

Recipe:

Ingredient Notes:

• Almond flour. You can either make your own almond flour in a food processor (using raw almonds, with or without skin) or use store-bought almond flour. If making your own, do not use roasted almonds, as they’ll release oil during grinding and ruin the texture. If using pre-made flour, use the same weight as indicated for whole almonds.
• Honey. For a noticeable yet balanced honey aroma, linden or mixed flower honey is an excellent choice. If you prefer a stronger honey flavor, opt for buckwheat honey. Since the honey is heated for this recipe, you can use either liquid or crystallized honey.
• Eggs. Use medium-sized eggs, weighing about 55g each. For the best dough consistency, ensure your eggs are at room temperature.
• Wheat flour. Use regular all-purpose flour with a protein content of approximately 10%.
• Sugar. Use regular white granulated sugar. Fine-grained sugar is preferable as its crystals will dissolve more quickly and evenly into the batter.
• Butter. Butter with a fat content of 72% or higher is suitable for this recipe.

Let’s start cooking!

Use a food processor to grind the almonds into flour.

In a saucepan, melt the butter and honey over medium heat. Cook for about 5-7 minutes until the mixture turns golden brown.

Remove from heat and let cool.

Whisk the eggs with the sugar.

Add the sifted flour, baking powder, baking soda, salt, ground almonds, and the cooled butter and honey mixture. Mix well.

Refrigerate the batter for 1-2 hours (or preferably overnight for that characteristic hump) and then fill the madeleine pan cups three-quarters full.

Bake in an oven preheated to 180°C (355°F) until done, for about 10-13 minutes per batch. Repeat with the remaining batter.

Sprinkle the madeleines with powdered sugar while they are still hot, if desired.

Enjoy!

This Almond & Honey Madeleines recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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