Madeleine

Almond biscotti

• 125 GRAM SELF RAISING FLOUR
• 75 GRAM BUTTER
• 75 GRAM SUGAR
• 50 GRAM HONEY
• 100 GRAM CHOCOLATE
• 2 EGGS

• 200 GRAM SELF RAISING FLOUR
• 2 EGGS
• 100 GRAM SUGAR
• 100 GRAM ALMONDS, split

Melt the butter with the chocolate. Beat the egg white until fluffy. Beat the egg yolks with the sugar for 5 minutes, stir in the chocolate mixture and the flour, and finally the egg whites. Put the mixture in the fridge for one hour. Take 20 molds (Madeleine molds if you have); put 1 tablespoon of the batter in each. Bake 10 minutes at 180 degrees Celsius.

Beat the eggs with the sugar. Stir in the flour and the almonds. Make two rectangular shapes of batter on a sheet of waxed paper and refrigerate half an hour. Bake them 30 minutes at 160 degrees Celsius. Slice the cake immediately in thin slices, put the slices on their side on a sheet of waxed paper. Bake 15 minutes at 150 degrees, turn them and bake 15 minutes more.

The name "Madeleine" is said to have come from a woman with that name, who was either the cook or the lover of the father-in-law of Louis XV. The cookies should be baked in a special shell shaped mold, which I don't possess and did not want to buy either, because I normally make the same cookie only once or twice. Therefore, I used muffin molds and put in only a tablespoon of batter, and they tasted fine. You can also bake them plain without chocolate, or with lemon or orange flavor.