Ingredients

• 1/2 cup black sesame seeds, plus more for sprinkling
• 2 tbsp liquid honey
• 3 eggs
• 1/2 cup unsalted butter, melted
• 1/2 tsp pure vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup ground almonds
• 1/4 tsp salt
• 75 g good-quality white chocolate, melted 

Directions

1 Preheat the oven to 350°F.

2 In a food processor, pulse the sesame seeds with the honey until a smooth paste forms, about 3 minutes; set aside.

3 In a large bowl, whisk together the eggs, butter and vanilla.

4 In a separate bowl, whisk together the flour, sugar, ground almonds and salt; whisk the flour mixture into the egg mixture just until combined.

5 Place 2 tablespoons of the batter in a small bowl; add 3 tablespoons of the sesame paste and stir until smooth.

6 Stir the mixture back into the batter.

7 Spoon 1 heaping tablespoon of the batter into each greased madeleine mould.

8 Bake until the edges of the madeleines are golden, about 12 minutes. Using the tip of a knife, gently loosen the madeleines from the pan and invert onto wire racks to cool completely.

9 Dip each madeleine halfway into the melted chocolate and sprinkle with a few sesame seeds.

10 Refrigerate until the chocolate is set, about 10 minutes; serve.

Makes: About 18 madeleines