Almond Rice Madeleines
Serves: Makes 3 dozen cakes
- 1 cup whole blanched almonds, lightly toasted
- 3/4 cup flaked coconut
- 1 1/2 cups sugar
- 3 cups cooked rice, chilled
- 3 egg whites
- Vegetable cooking spray
- Fresh raspberries
- Frozen non-dairy whipped topping (optional)
Preheat oven to 350 degrees. Coat a muffin tin with cooking spray.
Chop almonds in food processor until finely ground. Add coconut and sugar; process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture evenly into pans, filling to top.
Bake for 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack. Run a sharp knife around each madeleine shell, and gently remove from pan. Cover and refrigerate 2 hours or until serving time.
Serve with raspberries and whipped topping.
Almond Rice Madeleines may be baked and refrigerated up to 2 days before serving.