Is it a cake or a cookie? Well according to the French it’s a cake. This cake taste nothing like what you get in a package at the check out of that coffee shop. It's a sponge cake perfect with coffee or tea. The madeleines are best eaten straight from the oven still warm. I love that I get to bake the cakes in a cute shell shaped mold. The recipe below is from Bon Appetit. I made some changes using cake flour and almond flour instead of the all purpose flour. Also exchanging the vanilla extract for almond extract. I love almond flavor in this cake. It compliments the honey and orange zest perfectly.
You can make your own almond flour like I did, by simply pulsing the almonds in a food processor until it is the consistency of flour. This recipe is completely versatile you can use other type of nuts and substitute the orange with lemon or grapefruit zest. If you baked or have tasted madeleines before what are some of your favorite flavors?
Adapted from Bon Appetit
makes 18 cookies
1/2 cup cake flour
1/4 cup almond flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
2 large eggs
1/3 cup sugar
3 tablespoons honey
2 teaspoons almond extract
1 tablespoon finely grated orange zest
5 tablespoons unsalted butter, melted
1. Brush the mold with melted butter and place in fridge.
2. Preheat oven to 400 degrees
3. Sift both flour, baking powder and salt together.
4. Mix eggs and sugar in mixer
5. Add honey, almond extract and zest.
6. Fold in flour.
7. Add butter and fold into batter.
8. Allow batter to rest for 3 hours.
9. Use spoon or piping bag to fill Madeleines mold.
10. Bake for 10 minutes or until top is golden.