Recipe

Almond Rice Madeleines Recipe


Almond Rice Madeleines Recipe
Add Step-by-Step Photos 		Chefelaine / All my dishes
1 year, 2 months ago
These cookies are especially good for people who are intolerant of gluten, and they are also quite delicious. Makes about 3 dozen.
Prep:10m Cook:30m Servings:36

Chefelaine

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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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Comments

momoften 1 year, 2 months ago said:
I will pass this on to a friend who does gluten-free for a son. I have one who is anaphylactic with nuts and peanuts, so I don't do many things with nuts.

anatunez 1 year, 2 months ago said:
Heeeey! This sounds great! I'll make them for a friend here in Tunisia who is gluten intolerant! she'll love them! THANK YOU!!

peetabear 1 year, 2 months ago said:
Thank you for a recipe for us gluten free people!!!! this looks good an I will try it very soon...you have my 5

elgab89 1 year, 2 months ago said:
I love madeleines and the coconut is such a neat idea!


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