Honey and Orange Madeleines

Preheat the oven to 350°F. Grease a madeleine pan with a couple tablespoons of melted butter. Prepare the molds by sprinkling some flour in the pan; shake the pans from side to side and dump excess flour (preparing the pan like this will prevent the madeleines from sticking).

To a large bowl, or the bowl of a stand mixer, add the eggs. Beat on medium speed until the eggs are a lighter yellow and foamy - about 3 minutes.

Add the granulated sugar, honey, allspice, orange zest, and vanilla extract. Note: You might need to warm the honey for 10 to 15 seconds in the microwave to make it pourable. Beat the mixture on medium speed until everything is combined.

Gradually, on low speed, add in the all-purporse flour until its incorporated. While the speed is still on low, pour in the melted butter. Mix just until the butter has been blended into the batter.

Distribute the batter among the molds, filling them each with about a tablespoon of batter. Bake the madeleines for 7 minutes, then rotate the pan and bake for another 6 minutes. The edges should be golden brown, and the cakes should spring back when you slightly press down on them with your finger. Flip the madeleines out onto a cooling rack, and once cool, sprinkle with powdered sugar or dip in melted chocolate.