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Sunday September 5, 2010. |
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Almond Rice Madeleine
Ingredients:
1 cup blanched whole almonds; slightly roasted
3/4 cup flaked coconut
1 1/2 cups sugar
3 cups cooked Dainty rice
3 egg whites
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Instructions:
Chop toasted almonds in food processor until finely ground. Add coconut and sugar;
process until fine. Add rice, pulse to blend. Add egg whites; pulse to blend. Spoon
mixture evenly into Madeleine pans or mini muffin tins that are lightly oiled. Fill cups
to the top. Bake at 350 F (180 C) for 25-30 minutes (lightly brown). Cool in pans, set
on wire rack. Remove Madeleine from tin by running a sharp knife around the edges;
gently lift out. Cover and refrigerate 2 hours. Serve with your favorite fruit or berries
and plenty of whipped cream.
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