Almond Rice Madeleines

Description
Makes 3 dozen cakes

Ingredients

 * 1 cup whole blanched almonds, lightly toasted
 * 3/4 cup flaked coconut
 * 1 1/2 cups sugar
 * 3 cups cooked rice, chilled
 * 3 egg whites
 * Vegetable cooking spray
 * Fresh raspberries
 * Frozen non-dairy whipped topping (optional)

Directions
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 degrees 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.

Spoon mixture evenly into madeleine pans or miniature muffin tins coated with cooking spray, filling to top. Bake at 350 degrees 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.