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Receta Apricot 'N' Poppy Seed Cookies
by Global Cookbook

Apricot 'N' Poppy Seed Cookies
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. This recipe yields 5 dozen.
  6. Yield: 5 dozen