- Beat the eggs together with the Zùsto and the pinch of salt.
- Stir in the flour and baking powder.
- Melt your butter and add it to the mixture.
- Leave the dough in the fridge for at least an hour.
- Divide the dough into your madeleine moulds
- Bake for 15 minutes at 180 degrees.
- In a blender, chop up the pecans with the hazelnut oil.
- Place your mix into a piping bag.
- Decorate your madeleines once they have cooled.