Italian Chestnut Flour Madeleines (gluten free)

1 cup plus 4 tablespoons Dowd and Rogers Italian chestnut flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/2 cup plus 1 tablespoon sugar
3 large eggs
1 teaspoon baking powder
1 tablespoon honey

Special equipment needed: Madeleine mold pan

Melt the butter in a pot and let cool slightly at room temperature. Sift the flour with the baking powder and set aside. Place the eggs in the bowl of a stand mixer and beat. Add the sugar and honey and beat until white in color and light. Add the sifted flour and baking powder and mix until incorporated. Add the butter and mix until homogeneous. Cover the batter and place in the fridge for 2 hours. Preheat your oven at 420 F. Grease madeleine molds and fill them 3/4 full. Cook for 6 min - to get the expected bump - then reduce the oven temperature to 350  F. Continue to cook for about 4 to 5 minutes. Remove from the molds and let them cool on a rack.

Makes 18-20 madeleines.