Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.
Step 1
Cook 6 Tbsp. plus 1 tsp. butter, 2 tsp. honey, and saffron threads in a small saucepan over low heat until butter is melted. Let cool to room temperature.Scrape vanilla seeds into a food processor; discard pod. Add eggs, sugar, and orange zest and process until smooth and combined. Sift baking powder, salt, and ½ cup plus 1 tablespoon plus 1½ teaspoons flour into a small bowl, then add to egg mixture. Pulse a few times just to combine. Add honey mixture.
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