Almond "Madeleine" with honey on Delicious Blog

      Preparation method:

      Source: https://www.vkusnyblog.com/recipe/mindalnye-madlen-s-medom/

      Ingredient notes:

      Almond flour. For this recipe, I prepared almond flour in a food processor. You can use almonds with or without skins, blanched or not. The main thing is that they are not roasted, as roasting releases oil during grinding, which can spoil the texture.

      You can follow my method or use pre-made almond flour. Use an amount equal in weight to the almonds specified.

      Honey. The versatile honey for this recipe is linden or mixed floral honey. It provides a noticeable but not overwhelming honey aroma. If you want a stronger honey flavor, you can use buckwheat honey.

      Honey is heated for this recipe, so you can use liquid or crystallized honey.

      Eggs. The size should be medium, C-1 or M, approximately 55 grams by weight. For better dough consistency, use room temperature eggs.

      Wheat flour. Here, regular top-grade flour with about 10 grams of protein per 100 grams is needed.

      Sugar. Use regular white sugar. Finely granulated is preferable as the crystals dissolve faster and better in the dough.

      Butter. You can use butter with at least 72% fat content. It should be at room temperature, soft but not melted, so you can cream it with sugar. I do not recommend using margarine, as it imparts an off-flavor that ruins the final product.

      Let's proceed to the preparation.

      Grind the almonds into flour using a coffee grinder.

      Place the butter and honey in a small saucepan, set over heat, and melt. Cook for about 5-7 minutes until the mixture turns golden brown.

      Remove from heat and let cool.

      Beat the eggs with sugar.

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

      Chill the dough in the refrigerator for 1-2 hours (or better overnight if you want that characteristic hump), then fill the molds, about three-quarters full.

      Bake in a preheated oven at 180°C (356°F) until done, approximately 10-13 minutes. Repeat with remaining dough.

      Enjoy your tea!

      This almond "Madeleine" recipe with honey has been tested and prepared by Chef Tatiana Nazaryuk, author of the Delicious Blog.

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