This recipe will make 12, put aside 15 minutes for making the mixture, 30 minutes for resting the mixture and then 10 minutes for baking.
Ingredients:
- 100 grams of unsalted softened butter
- 100 grams of golden caster sugar
- 80 grams sieved self raising flour
- 20 grams of ground almonds
- 2 free range medium eggs
- 200 grams of toasted crushed pistachio nuts
- the zest of 1 lemon
- 1 tbsp. of lemon juice
- Maldon sea salt
You will need to use a Madeleine mould tin
Making:
- Grease the Madeleine tin; sprinkle the tin with a little plain flour as this acts as a non- stick surface.
- In a separate bowl whisk the golden caster sugar and eggs until pale, fluffy and a little frothy.
- In a separate bowl combine the remaining ingredients fold the egg and sugar mixture into the dry ingredients to make a smooth batter.
- Leave the batter to rest for 30 minutes, pre-heat your oven to 200 degrees 180 degrees fan or gas mark 6.
- Spoon just short of a tablespoon of the mixture into each madeleine, as they will rise.
- Bake in the oven for 8-10 minutes until golden brown
- When they are still warm out of the oven dust them with a little icing sugar and serve immediately.
- To remove your Madeleines from their tin, place a baking tray of cold water underneath a wire rack, this helps to release them from their moulds.
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