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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 36 |
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These cookies are especially good for people who are intolerant of gluten, and they are also quite delicious. Makes about 3 dozen. Ingredients:
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) |
Directions:
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 degrees F. 25 to 30 minutes or until lightly browned.
7. Cool completely in pans on wire rack.
8. Run a sharp knife around each madeleine shell, and gently remove from pan.
9. Cover and refrigerate 2 hours or until serving time.
10. Serve with raspberries and whipped topping.
11. Makes 3 dozen.
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