Buttery madeleine batter is sweetened with honey and spiced with ground cardamom. Once baked, the mini cakes are glazed with a simple citrus icing.
Recipe information
Yield
makes 2 dozen
Ingredients
for the batter
for the glaze
Preparation
Step 1
Brush molds of a madeleine pan with butter. Make batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
Step 2
Whisk together flour, baking powder, cardamom, and salt in a bowl. Stir together sugar and eggs in a bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, and refrigerate 30 minutes.
Step 3
Preheat oven to 325°F, with rack in center. Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies onto a wire rack, and let cool completely.
Step 4
Make glaze: Stir together sugar and orange zest and juice in a bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in airtight containers at room temperature up to 3 days.
