In a small bowl whisk together the flours, pistachios, baking powder and salt. Set aside.
In another bowl beat together the brown sugar, honey, zest, lemon juice and eggs. Add in the melted butter and mix to combine. Slowly add in the dry ingredients and mix to combine; don’t over mix.
Cover bowl with plastic wrap and place in the fridge for 10 minutes. While batter is resting, preheat oven to 350 and lightly butter a madeline pan.
Remove batter from fridge and spoon approximately one heaped tablespoon into each of the forms. You want to leave room from the batter to expand. Tap the pan to even out the batter and remove any air pockets.
Bake for 12-15 minutes until lightly browned, puffed up in the centre and an inserted skewer comes out clean. Cool on a rack.
Share with friends or keep stored in a canister or under a glass dome for up to 3 days (of course these are best served fresh, but they are still delicious a day or two later).
