If you have leftover rice from your dinner, this is a good way to use it, or cook some up the night before so it is chilled when you want it. The rice is the thickener in this cookie replacing the flour. A food processor is a necessity for this recipe.
Ingredients: 1 cup whole blanched almonds, lightly toasted, 1 1/2 cups granulated sugar, 3/4 cup flaked coconut, 3 cups cooked rice, chilled, 3 egg whites, powdered sugar for sprinkling, fresh raspberries (optional), whipped cream (optional).
Instructions: Preheat oven to 350 degrees. Coat madeleine pan with cooking spray. Place almonds in food processor fitted with knife blade; process until finely ground. Add granulated sugar and coconut to processor; process until coconut is finely minced. Add rice; pulse to blend. Add egg whites; pulse to blend. Spoon mixture evenly into prepared madeleine pan, filling to tops.
Bake 25-30 minutes or until lightly browned. Cool completely in pans on wire racks. Cover and refrigerate 2 hours or until serving time. Run a sharp knife around each madeleine shell and gently remove from pan. Invert onto serving plates; sprinkle with sifted powdered sugar. Serve with raspberries and whipped cream, if desired.
*You may substitute miniature muffin pans for madeleine pans.
"Treasury of Holiday Cookies", Publications International, Ltd., Lincolnwood, IL, 1994.
Cookies Rule!!!
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