Almond Rice Madeleines

Description

Makes 3 dozen cakes

Ingredients

• 1 cup whole blanched almonds, lightly toasted
• ¾ cup flaked coconut
• 1½ cups sugar
• 3 cups cooked rice, chilled
• 3 egg whites
• vegetable cooking spray
• fresh raspberries
• frozen non-dairy whipped topping (optional)

Procedures

1. Chop almonds in food processor until finely ground.
2. Add coconut and sugar; process until coconut is finely minced.
3. Add rice; pulse to blend.
4. Add egg whites; pulse to blend.
5. Spoon mixture evenly into madeleine pans or miniature muffin tins coated with cooking spray, filling to top.
6. Bake at 350°F for 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack.
7. Run a sharp knife around each madeleine shell, and gently remove from pan.
8. Cover and refrigerate 2 hours or until serving time. Serve with raspberries and whipped topping.