The perfect accompaniment to an afternoon tea or coffee, these lavender madeleine cookies with anise and honey are light, dainty, and aromatic.
Despite their inherent sophistication, these madeleines are extraordinarily easy to make (they only take ten minutes to bake!). Impress guests, stave off your late-afternoon hunger, and introduce uniquely paired ingredients to your taste buds.
As far as tea and coffee go, magnify the experience with a matcha green tea, this vegan turmeric latte, or this vegan superfood hot chocolate with reishi, maca, and raw cacao. Or, keep it simple and sip a lavender tea aside your madeleines.
Madeleine Recipe with Lavender, Anise, and Honey
Makes 24 madeleines
- ¼ cup butter
- ¼ cup flour
- ¼ cup almond flour
- ¼ cup sugar
- 1 teaspoon anise
- Pinch of salt
- 1 tablespoon honey
- 2 eggs
- 3-4 drops lavender essential oil
- Extra butter and flour for greasing and dusting
- Powdered sugar for dusting
From the Organic Authority Files
Preheat the oven to 350 degrees Fahrenheit.
Grease a madeleine mold with butter and sprinkle with flour. Set aside.
Sift the flour into a large bowl with the almond flour. Add in the sugar, anise, and salt.
Heat the butter until it is just melted but not bubbling. Pour the butter into the flour mixture along with the honey, eggs, and lavender oil. Whisk until well combined.
Fill each madeleine mold with the batter, but do not overfill. About one tablespoon per mold should be enough.
Bake for ten minutes. Remove the pan from the oven and let cool for five minutes before popping the madeleines from their molds. Repeat this process with leftover batter. Dust the decorative side of the madeleines with powdered sugar through a sieve.
These madeleines are so light, you can enjoy a few at a time and not feel weighed down. Serve and enjoy!