I am making chestnut cream madeleines from almond flour. The recipe calls for baking at 320F/160C for 30 minutes, which almost burns the outside but leaves the inside baked.
I baked a second batch for 26 minutes, which leaves the outside a nice golden madeleine color, but the inside is underdone.
If I left them in the oven any longer, the outside would start to burn.
My goal is to get the outside and inside as correct and delicious as possible.
If I bake another batch, would I have more likelihood of success baking at a lower temperature for a longer period of time, or vice versa (high temp/shorter time)?
When I read recipes online, there is a wide variety of baking times and temperatures for this cake, and they use wheat flour, not almond. So I appreciate any advice relevant to baking with that type of flour.