Honey Almond Madeleines

Ingredients

  • 2/3 cup (85 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 1/3 cup (65 g) granulated sugar
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 2 tablespoons sliced almonds (optional)

Instructions

  1. Prep & Chill: Butter a madeleine pan and dust with flour, tapping out excess. Chill pan in the freezer while batter rests.
  2. Dry Mix: Whisk together flour, baking powder, and salt in a small bowl.
  3. Beat Eggs & Sugar: In a separate bowl, beat eggs and sugar with an electric mixer on high until pale and thick (about 3–4 minutes).
  4. Flavor & Combine: Gently fold in honey and almond extract, then sift the dry ingredients over the egg mixture and fold until just combined.
  5. Add Butter: Drizzle in the melted butter in a thin stream, folding carefully until the batter is smooth.
  6. Rest Batter: Cover and refrigerate for at least 1 hour (or up to overnight) to develop shape and flavor.
  7. Heat & Bake: Preheat oven to 375°F (190°C). Spoon batter into chilled molds, filling each about three‑quarters full. Sprinkle tops with sliced almonds if desired.
  8. Bake to Gold: Bake 10–12 minutes, until edges are golden and centers spring back lightly when touched.
  9. Release & Cool: Tap pan to release madeleines onto a rack. Serve warm or at room temperature with your Supreme tea.

May these tender, honey-kissed cakes and a steamy cup of Harney & Sons Organic Supreme bring you warmth and delight—just as they do to my afternoon teatimes.

—Mom Mom (Grandma Helen)