Finely grind the pistachios with 1 tablespoon of powdered sugar in a food processor.

In a bowl, beat the eggs until light and airy, about a few minutes. Add the honey, coconut oil, and lemon juice and mix for another minute on high speed.

Combine the (spelt) flour, ground pistachios, salt, and baking powder, then add this mixture to the batter in batches. Finally, gently fold in the vanilla extract and lemon zest until just combined. Do not overmix.

Let the batter rest in the refrigerator for 15 minutes. Grease a madeleine pan and dust it with flour.

Divide the batter among the madeleine molds, filling them not quite to the top. Tap the pan twice on the counter to release any air bubbles.