Almond Rice Madeleines

  • 1 cup whole blanched almonds, lightly toasted
  • 3/4 cup sweetened flaked coconut
  • 1 1/2 cups granulated sugar
  • 3 cups cooked rice, chilled
  • 3 large egg whites
  • Vegetable cooking spray
  • Fresh raspberries for accompaniment (optional)
  • Whipped cream or frozen non-dairy whipped topping for accompaniment (optional) image placeholder

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 madeleine pans or miniature muffin tins coated with cooking spray, filling to top.

Bake at 350° F. 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.

Servings: 3 dozen
Submitted by: Recipe Group Member
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