Almond Rice Madeleines

==Description==
Makes 3 dozen cakes
== Ingredients ==
* 1 cup whole blanched almonds, lightly toasted
* ¾ cup flaked coconut
* 1½ 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°F for 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.
Category:Cake Recipes