Sugar-free almond madeleines
In France they are madeleines, in Switzerland schmelzbrötli. Try our modern version of this traditional treat with spelt flour and almonds, but no sugar.
- Melt the butter over a medium heat and leave to cool slightly. Combine the spelt flour, ground almonds, lemon zest and baking powder and set aside.
- Beat the eggs with the Hermesetas Granulated and the honey, then fold in the flour mixture and melted butter alternately. Allow the dough to rest in the refrigerator for at least half an hour.
- Preheat the oven to 180°C top and bottom heat. Grease the madeleine tin, fill each recess to 2/3 full and bake in the preheated oven for around 15 minutes.
- Allow the madeleines to cool in the tin slightly, then remove carefully and place on a cooling rack (scalloped side up) to cool completely. The madeleines look especially good when sprinkled with a little Hermesetas Granulated just before serving.
Tip: The madeleines also taste great if you add a little almond essence to the mixture instead of the lemon zest.