Makes 3 and 1/2 dozen madeleines
1 1/2 cups (3 sticks) butter, plus more for greasing
1 1/3 cups Caster Superfine Sugar
1 tablespoon of Italian Organic Honey
1 teaspoon of Pure Pistachio Extract
Dash Sale di Cervia Sea Salt
1/2 cup chopped unsalted pistachios
2 cups flour
* Heat 1 1/2 cups butter in small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear clarified butter and reserve (you'll need 1 1/4 cups), leaving milky residue in pan. Discard residue. Cool clarified butter and refrigerate 2 hours until firm but not hard.
* Mix clarified butter and Caster Sugar until fluffy. Add eggs 1 at a time. Add Pure Pistachio Extract, Italian Honey and Cervia Salt. Fold in pistachios and flour.
* Pipe or spoon batter into greased madeleine molds. Bake at 350 degrees until light brown, 10 to 15 minutes. Cool 10 minutes before removing from molds.
Recipe adapted from www.losangelestimes.com
Photo courtesy of www.theworldwidegourmet.com