Apricot 'n' Poppy Seed Cookies

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Apricot 'n' Poppy Seed Cookies

 

2 cups rolled oats

1 1/2 cups rice flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/3 cup vegetable oil

1/2 cup brown rice syrup

1 cup apricot all-fruit spread

1 teaspoon almond extract

1/3 cup blanched, slivered almonds

1 cup almonds

1/2 cup poppy seeds

 

Preheat oven to 350 degrees. In small skillet, toast poppy seeds over

medium-high heat, stirring often until seeds change color slightly, 2 to 3

minutes; set aside. Place almonds on baking sheet and bake until lightly

toasted, 8 to 10 minutes. Lightly brush two baking sheets with oil or line with

parchment paper; set aside.

In food processor, finely grind toasted almonds and oats. Transfer mixture to

large bowl. Add rice flour, toasted poppy seeds, salt, cinnamon and cardamom and

mix to blend.

In medium bowl, mix oil, rice syrup, apricot spread and almond extract until

blended. Add to dry ingredients and stir just until blended (batter will be

sticky).

Roll 1 tablespoon dough into a ball and flatten to form a cookie about 1 3/4

inches in diameter. (It's helpful to dip hands and utensils in water when

working with this sticky dough.) Press a cluster of blanched, slivered almonds

(about 5) into centers of each cookie. Place cookies on prepared baking sheets,

spacing about 1 inch apart. Bake until bottoms are lightly browned, about 12

minutes. Allow cookies to cool in pans for several minutes, then remove to wire

racks to cool completely.

Makes 5 dozen.

 

 

 

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