Preparation Steps

• Preheat your oven to 350°F (175°C). Generously butter and flour your madeleine pans.
• In a medium bowl, whisk together the melted butter and sugar until well combined.
• Add the eggs one at a time, whisking well after each addition until the mixture is pale and fluffy.
• Stir in the vanilla extract, cinnamon, nutmeg, cloves, and orange zest.
• In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Cover the bowl and refrigerate the batter for at least 30 minutes (or up to 2 days). This chilling step is crucial for developing flavor and texture.
• Spoon the chilled batter into the prepared madeleine molds, filling each about two-thirds full.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
• Let the madeleines cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.