Spiced Orange Madeleines with Brandy Glaze

These spiced orange madeleines combine warm winter spices, bright orange zest, fragrant vanilla, and a soft honey-sweetened batter for a delicate, aromatic treat. Lightly golden with a tender crumb, they’re finished with a simple brandy glaze that adds shine and a subtle festive depth. These spiced orange madeleines make an elegant seasonal bake perfect for holiday trays or cozy December afternoons.

Hey, folks – I hope you’re all doing well!

With the holiday season settling in, I thought it was the perfect moment to share a small, simple treat that looks charming and feels wonderfully festive without much effort. These spiced orange madeleines are soft, fragrant, and beautifully aromatic, and that touch of brandy in the glaze adds just the right bit of warmth. So, let’s dive into these spiced orange madeleines with brandy glaze.

Why You’ll Love These Spiced Orange Madeleines

• Festive: Filled with warming spices, orange zest, and a lightly boozy glaze, these madeleines feel quintessentially seasonal.
• Simple: Despite their elegant look, the batter comes together in minutes with pantry staples.
• Aromatic: A blend of cinnamon, nutmeg, clove, ginger, and cardamom gives incredible depth and warmth.
• Zesty: Fresh orange zest brightens the flavour and balances the sweetness beautifully.
• Versatile: Enjoy them plain, with glaze, or dusted with sugar; perfect for gifting or holiday dessert trays.

Festive Spiced Orange Madeleines: Flavour and Texture Profile

These festive madeleines are tender, gently domed, and lightly crisp around the edges. The flavour opens with citrus brightness, followed by warm layers of spice. Honey adds a soft floral sweetness, while the brandy glaze creates a glossy finish and a subtle depth without overpowering the delicate crumb.

Ingredients You’ll Need for Spiced Orange Madeleines with Brandy Glaze

For the Madeleines

• Butter: Melted butter creates richness and the classic soft, velvety crumb.
• Eggs: eggs provide structure and help the batter whip light and airy.
• Honey: Adds moisture and a warm, mellow sweetness.
• Sugar: Works with honey to balance flavour and achieve golden edges.
• Flour: All-purpose flour forms the base of the batter.
• Baking powder: Just a little helps the madeleines develop their signature hump.
• Orange zest: Provides fresh citrus aroma that lifts the spices.
• Spices: Nutmeg, cinnamon, cardamom, clove, and ginger.
• Salt: A small pinch to bring out all the flavours.
• Vanilla: Adds depth and enhances the spice and citrus.

For the Brandy Glaze

• Brandy or orange liqueur: For festive warmth and aroma.
• Icing sugar: Creates the smooth, shiny glaze.
• Cinnamon and clove (optional): Just a pinch to echo the madeleine spices.

Possible Additions and Variations

• Swap brandy for Grand Marnier or Cointreau for a stronger citrus profile.
• Dip half the madeleine in white chocolate instead of glaze.
• Make them alcohol-free by replacing the brandy with orange juice.

The Secret to Perfect Madeleines

Madeleines may look delicate, but with a few small habits, they turn out beautifully every time. Here are the little tricks that make the biggest difference:

• Chill the batter: Resting the mixture for at least 30 minutes or even one hour helps the madeleines rise evenly and form their signature hump.
• Use well-buttered moulds: Coat every ridge thoroughly to get crisp, golden edges and easy release.
• Avoid overmixing: Fold the flour and butter gently to keep the crumb light and tender.
• Don’t overfill: Two-thirds full is ideal for a clean shell pattern and controlled rise.

More Festive Bakes for the Holidays

Are you looking for more fun sweet bakes ideas for the holiday season, like these spiced orange madeleines? Be sure to check more recipes below:

• Festive Cranberry Rosemary Madeleines
• Orange Clove Christmas Cookies – Festive Spiced Shortbread
• Gingersnap Cookies: The Less-Sweet Holiday Classic
• Soft Ginger Christmas Cookies with Orange Clove Glaze
• Festive Brandy Snaps with Brandy Whipped Cream
• Cranberry Rosemary Christmas Shortbread Wreath Cookies

I’d love for you to try these Spiced Orange Madeleines with Brandy Glaze. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Spiced Orange Madeleines with Brandy Glaze

Recipe by Ben | Havocinthekitchen

Spiced orange madeleines with brandy glaze, warm spices, and citrus zest – a festive, tender holiday treat perfect for Christmas celebration.

Course: Sweet Bakes, Christmas Cookies, ChristmasCuisine: FrenchDifficulty: Easy

5.0 from 2 votes

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Servings

12

servings

Prep time

45

minutes

Cooking time

15

minutes

Chilling

30-60

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Madeleines:

• 3 eggs, room temperature – be sure to remove from fridge 30-60

• 2 tbsp. (20 g) light-brown sugar

• 2 tbsp. (40 ml) honey

• 1/2 cup plus 1 tbsp (130 g) unsalted butter

• 1 cup (125 g) all-purpose flour plus 1-2 tablespoons (10-20 g), for dusting

• ½ tsp. (2.5 g) baking powder

• 1 tsp. (3 g) cinnamon or more, to taste

• ¼ tsp. (1 g) clove or more, to taste

• 1 tsp. (3 g) ginger or more, to taste

• ½ tsp. (about 2 g) cardamom powder

• ¼ tsp. (1 g) nutmeg or more, to taste

• ¼ tsp. (1 g) anise

• ½ tsp. (about 3 g) salt

• 1-2 tbsp. (6-12 g) orange zest

• 1/2 vanilla bean, seeds – or 1 tsp. vanilla extract

• Glaze:

• 1 and 1/4 cup (about 150 g) icing (powdered) sugar or more, as needed

• 3 tbsp. (45 ml) brandy or orange liqueur

• a pinch of cinnamon and clove, each

• orange zest and rosemary, optional, for garnish

Directions

• Melt the butter and let it cool for about 10 minutes.
• In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
• Add the sugar, honey, and spices and continue vigorously whisking for about 9 minutes. You can also use a hand mixer – just reduce the time roughly in half.
• Fold in the flour and baking powder. Don’t whisk / beat the mixture anymore – gently combine with a spatula or spoon.
• Reserve about 1 – 1 1/2 tbsp. of the melted butter and add the remaining to the batter. Gently mix to incorporate. Let the batter stay in the fridge for 30 – or even up to 60 minutes.
• Preheat oven to about 190 degrees C (375 F). Grease the madeleine molds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
• Fill each mold no more than 2/3 full – the batter will expand in the oven. My madeleine pan is for medium madeleines, and the batter was enough for 14 madeleines. If you are using smaller or larger tin, you will end up with around 12 or 16 cakes.
• Place the mold in the oven and immediately reduce heat to about 170-175 degrees C (350 F). Bake for about 10-12 minutes (If you are using smaller cavities, reduce the baking time for about 2 minutes.) Don’t open the oven first 5 minutes.
• Remove from the oven and immediately flip the mold to release the cookies. You can use a knife or spatula to help releasing the cookies.
• Repeat with the remaining butter. You don’t need to wash the mold (unless some dough stuck to the molds which doesn’t happen often). Just repeat the step with greasing and dusting. Cool until slightly warm.
• In a meantime, in a small bowl make the glaze by whisking together the icing sugar, brandy, and spices. Adjust the consistency by adding more icing sugar or brandy – it should be quite thick but still spreadable (like honey which is not too runny).
• Dip the madeleines (half way or as desired) into the glaze. Garnish with zest if desired. Let them completely dry and set, for about 30-40 minutes.
• Madeleines are best to be consumed as soon as possible – after few hours they start losing their fluffiness and lightness. But they will still be delicious the next day – just keep them in closed container (do not refrigerate). Enjoy!