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Ingredients
- 2 c. rolled oats
- 1 1/2 c. rice flour
- 1/4 tsp salt
- 1 tsp grnd cinnamon
- 1/2 tsp grnd cardamom
- 1/3 c. vegetable oil
- 1/2 c. brown rice syrup
- 1 c. apricot all-fruit spread
- 1 tsp almond extract
- 1/3 c. blanched slivered almonds
- 1 c. almonds - (6 ounce)
- 1/2 c. poppy seeds
Directions
- Preheat oven to 350 degrees. In small skillet, toast poppy seeds over medium-high heat, stirring often till seeds change color slightly, 2 to 3 min; set aside. Place almonds on baking sheet and bake till lightly toasted, 8 to 10 min. Lightly brush two baking sheets with oil or possibly line with parchment paper; set aside.
- In food processor, finely grind toasted almonds and oats. Transfer mix to large bowl. Add in 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 till blended. Add in to dry ingredients and stir just till blended (batter will be sticky).
- Roll 1 Tbsp. dough into a ball and flatten to create 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 till bottoms are lightly browned, about 12 min. Allow cookies to cold in pans for several min, then remove to wire racks to cold completely.
- This recipe yields 5 dozen.
- Yield: 5 dozen
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