Coffee & Brazil Nut Madeleines

Method

1. Melt the butter in a small pan over a slow heat. Keep the butter on the heat until slightly browned. Set aside to cool slightly.
2. Beat the eggs and sugar together for 5 minutes until light and aerated.
3. Gradually fold in the flour, baking powder, ground Brazil nuts, coffee and melted butter into the sugar and egg mixture.
4. Cover the bowl and place it in the fridge for 1 hour or overnight.
5. Preheat your oven to 180C/ gas mark 5.
6. Grease your madeleine trays with butter. Sift over some flour to lightly coat the butter and knock out the excess.
7. Spoon in a couple of tablespoons of mixture into each mould, filling them to just below the top.
8. Bake the madeleines for 10 to 15 minutes, until a skewer inserted into the cakes comes out clean.
9. Allow to cool for 2 minutes. Then us a knife to release the edges and carefully remove from the moulds. Allow to cool on a rack.
10. Meanwhile, for the icing mix together the coffee and icing sugar until smooth.
11. When the cakes are cool, dip one end in the icing and sprinkle over the chopped brazil nuts to coat.