• Line a madeleine tin tray like you would usually do and set aside. NOTE: For this recipe, I used my Madeleine Tray placed on top of a medium perforated baking sheet. Set aside.

PERSIAN LOVE MADELEINES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
• In a mixing bowl, beat on high speed the eggs together with the granulated sugar, rose water and lemon zest for 5 minutes until thick and pale.
  4 oz butter, 3 eggs, 4.40 oz granulated sugar, 2 tsp rose water, 1 lemon zest
  
• In a separate mixing bowl, whisk the all-purpose flour together with the almond flour, ground cardamom and baking powder.

  Sift half of the dry ingredients over the egg mixture, and gently fold them in, followed by the other half. NOTE: Do not over-mix.

  Finally, fold the cooled melted butter. NOTE: Do not over mix.
  3.53 oz all-purpose flour, 1.41 oz almond flour, 1/2 tsp ground cardamom, 1/4 tsp baking powder, 1/4 tsp sea salt
  
• Scoop the batter into each well of the Madeleine tray. I used a piping bag. NOTE: The batter is fluid, that's perfectly normal. Refrigerate for a minimum of 1 hour up to 24 hours.
  

BAKE!

• Preheat oven to 375F/190C. When the oven is ready take your Madeleine tray out of the refrigerator directly into the oven.
• Bake for 12 minutes at 375F/190C. (Every oven heats differently, monitor your madeleines from 10 minutes). It is ready when their centers have puffed up and their edges lightly golden/brown.
  

PERSIAN LOVE GLAZE PREPARATION

• While the madeleines are in the oven, make the glaze: Combine the powdered sugar together with the lemon juice, and rose water into a translucent glaze. Cover and set aside.
  1.76 oz powdered sugar, 1 Tbsp lemon juice, 1 tsp Rose Water
  
• Once your Persian Love Madeleines are out of the oven, pop them out of the tray. Brush the tops with the glaze and immediately roll in/sprinkle with the pistachios while they are still warm. Then, dip them in the melted white chocolate and sprinkle rose petals on top . Enjoy & Bon Appétit!
  raw pistachios
  

WHITE CHOCOLATE PREPARATION

• Place the white chocolate and coconut oil in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and set aside to cool down.petals . Enjoy & Bon Appétit!
  edible dried rose petals, 4 oz white chocolate chips, 1/2 tsp coconut oil
  
• NOTE: These Madeleines are best enjoyed the day of, right out of the oven. However, you can store them at room temperature in a tin box up to 2 days.