Madeliene

After so many recipes, i finally am satisfied with the result of this recipe. To me, this could be the true Madeleine, as it has a knob on it's back, a slightly crispy crust, and a huge buttery flavor. Strangely, i thought that almond flour would make a heavy textured cake but instead it added flavor and lightness to this madeleine.



Ingredients:

1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup almond flour
1/4 tsp salt
4 ozs/1 stick unsalted butter - softened
1/2 cup fine granulated sugar
1/4 cup honey
1 tbsp vanilla extract
1/2 tsp orange paste
4 large eggs
1 tsp orange zest

Method:
Triple-sift the flours, baking powder and salt.
Beat butter on high speed until soft and creamy. Slowly add in the sugar, 1 tbsp at aa time, beating continuously on high speed. The mixture should be light, fluffy, and a creamy white color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Beat in honey, vanilla, orange paste and the orange zest. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time, be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next one.
Add the flour mixture to the batter in thirds, beating on low speed until just incorporated.
Cover the batter and chill it for at least 2 hours and up to 4 hours.
Preheat the oven to 375f. Adjust the rack to the center of the oven.
Brush the madeleine moulds with melted butter, then dust them lightly with flour.
Spoon the chilled batter into the madeleine pan, filling each shell three-quarters full.
Bake for 10 minutes for mini madeleines or for about 15 minutes for santard-size or until they are golden brown and firm to the touch.
Repeat until all the batter has been used., brushing the pans with butter if needed.
The madelienes are best served warm from the oven but can be stored, wrapped airtight, at room temperature for up to 3 days and in the freezer for up to 3 weeks.
Variations:
Lemon - Replace the orange paste with lemon paste/oil and orange zest with lemon zest. If desired, add a drop of yellow food color.
Chocolate: Replace 1/4 cup all-purpose flour with 1/4 cup unsweetened cocoa powder.
Pistachio: Replace 1/4 cup all purpose flour with 1/4 cup pistachio flour.(Pistachio flour can be made by finely grinding pistachios)



Serves
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