Chop the almonds with honey. Mix the yeast with flour. Whip the eggs with two pinches of salt, grated lemon zest and honey almonds, previously minced. Continue for approx. 10 minutes. Add the ham cut into small pieces. With a spatula add the flour alternating with oil and lemon juice. Leave the dough to rest for 6 hours in the fridge. Pour half a tablespoon into each ramekin and bake in a preheated oven at 225 degrees for 5 minutes and then for another 5 minutes at 180 degrees. Leave to cool, then remove the savoury madeleines from the ramekins and sprinkle with icing sugar.
