Almond honey Madelines

Updated: May 6

These are to die for! what could be more French than madelines. They are perfect for dunking in coffee for breakfast and beloved by all French children as an afternoon ‘goûté‘ treat.

This is a recipe I’ve developed over the years, a bit more moist than a traditional Madeline as I’m using half almond flour and substitute honey for sugar. I have also made it without butter, in which case you just add the equivalent in sunflower oil. But there is nothing like the creamy taste that the butter adds. I have to say they are also delicious either way.

Allons-y!


For 12 Madeline’s


2 eggs - always bring to room temperature

3 heaping teaspoons of lavender honey or other light honey

1/4 cup sunflower oil

1 Tbs melted butter

A few drops of almond extract - note: in France the almond extract is in a syrup form and requires a teaspoon as it’s less strong. if your almond extract is in a concentrated form, then you only need a few drops.


1/4 cup greek yogurt, whole milk or vegan substitute ( soya or coconut milk is very nice).

1/2 tsp lemon rind zest and ju


3/4 cup almond flour

3/4cup white flour ( rice/millet flour works well as a substitut - but add 1/2 c more (1 1/4c) as rice flour is less dense.)

1 tsp baking powder

1 tsp baking soda

1 pinch salt

Raw slivered almonds


Materials:


Silicone madeline molds are super! You don’t need to butter and flour them as you do with metal ones, and cleaning is a breeze.


On commence:


Begin by whisking the eggs together quite vigorously or in a kitchen aid or by hand held mixer is fine. Add the honey and continue until the eggs are fluffy and paler in color, drizzle in the oil and butter and whisk in the other wet ingredients.


Mix the dry ingredients separately in a bowl.

Very gently incorporate the dry and dairy products to the wet, folding together until all incorporated.

Cover with plastic wrap and place the batter into the fridge for at least 2 hours. This step is the secret to the little chapeau - the puffed up peak in the center of the madelines. you can save the batter for up to 24 hours, so whenever your ready to bake them - pre-heat the oven to 220 degrees Celsius or 375 degrees F. Using 2 tea spoons Quickly place a dollop of the mixture into Madeline molds, about a tablespoon worth. Do not spread out! it will settle into the molds on its own. Add a few slivered almonds on top. Quickly pop them into the oven and put the remaining mix back into the fridge.

After 2 minutes turn the oven temp down to 180 c or 350 f. They are ready in a total

of 10 minutes, when golden brown around the edges.

Note: Baking can be tricky. The ingredients can vary especially the quality of flour is so very important. I like Italian flour best, French, and always organic brands. The oven temperature is also critical - mine runs very hot. Get to know your oven and use a thermometer!










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