Lemon Pistachio Madelines

These classic French cookie/cakes are the perfect treat to have with a cup of tea or coffee. Although a special pan is required to bake them, preparing the batter is simple and fast.

The flavour combinations are limitless! You can stick to a classic vanilla bean version or get creative with different spices, zests and nuts. This is a great base recipe to experiment with. Give it a go and let me know what variations you try!

INGREDIENTS

1/2 Cup All Purpose Flour

1/4 Cup Pastry Flour

1/4 Cup Freshly Ground Pistachios

1 tsp Baking Powder

1/2 tsp salt

1 Tbsp Brown Sugar

1 Tbsp Honey

2 Eggs

1 Tbsp Freshly Grated Lemon Zest

1 Tbsp Fresh Lemon Juice

1/3 Cup Melted Unsalted Butter

METHOD

In a small bowl whisk together the flours, pistachios, baking powder and salt. Set aside.

In another bowl beat together the brown sugar, honey, zest, lemon juice and eggs. Add in the melted butter and mix to combine. Slowly add in the dry ingredients and mix to combine; don’t over mix.

Cover bowl with plastic wrap and place in the fridge for 10 minutes. While batter is resting, preheat oven to 350 and lightly butter a madeline pan.

Remove batter from fridge and spoon approximately one heaped tablespoon into each of the forms. You want to leave room from the batter to expand. Tap the pan to even out the batter and remove any air pockets.

Bake for 12-15 minutes until lightly browned, puffed up in the centre and an inserted skewer comes out clean. Cool on a rack.

Share with friends or keep stored in a canister or under a glass dome for up to 3 days (of course these are best served fresh, but they are still delicious a day or two later).