Ingredients
1 cup flour sifted
1 tsp baking powder
1 medium orange
5 eggs, lightly beaten
2 tbs light brown sugar
4 oz. (1 stick) unsalted butter, melted
1/2 tsp honey
1 tbs poppy seeds
1-2 tbs orange juice, or as nedded
1 cup confectioners’ sugar, sifted
Preparation
Preheat oven to 400 degrees Fahreinheit. Lightly grease madeleine pans.
In small bowl combine flour and baking powder. Set aside.
Finely zest the orange and set the zest and orange aside.
In large bowl, combine the eggs, sugar, and brown sugar. Using a spatula, fold in the dry ingredients until just combined; the batter will be slightly stiff. Add the butter, honey, poppy seeds and half the orange zest, mixing until just combined (do not overmix). Cover and refrigerate for 30 minutes.
Spread a heaping tablespoon of the batter eavenly into each madeleine cup and bake for 8-10 minutes., until a hunchback has formed on the cookies and they are golden brown. Unmold them immediately onto a wire rac and allow them to cool completely.
Squeeze the juice of the orange through a strainer into a measuring cupadding orange juice as needed to make 1/4 cup total.
When madeleines are cooling make glaze. In a small bowl combine confectioners’ sugar, 1/4 cup orange juice and remaining 1/2 of orange zest and wisk until mixture is smooth. Brush some glaze onto ridges side and let glaze set for 5 minutes before serving or storing.
