These delicate almond Madeleines are made
with cooked rice, making this a gluten free recipe.
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)
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 (160°C) 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.
Makes 3 dozen.
Recipe provided courtesy of the USA Rice
Federation.
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