Cinnamon Stars
3 egg whites
8 oz. powdered sugar
1 tablespoon vanilla extract
4 drops almond extract
1 teaspoon cinnamon
14 oz. ground almonds
Whip egg whites to a peak. Sift powdered sugar and slowly add to egg whites. Set aside 3 tablespoons of egg whites to decorate cookies. Add vanilla, almond extract, cinnamon and ground almonds. Put dough into a plastic bag and roll out to about 1/4 inch. Refrigerate bag for about 15 minutes. Cut bag open. Cut out cookies with a 2 inch star shaped cookie cutter and transfer onto baking pan lined with parchment paper. Brush cookies with egg whites
Bake at 250 F for approximately 15 minutes. Reduce temperature to 210 F and bake for another 30 minutes.
You can use ground hazelnuts instead of ground almonds.
Almond Rice Madeleines
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)
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 F. 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.