Apricot ‘n’ Poppy Seed Cookies

==Ingredients==
* 2 cups rolled oats
* 1½ cups rice flour
* ¼ tsp salt
* 1 tsp ground cinnamon
* ½ tsp ground cardamom
* ⅓ cup vegetable oil
* ½ cup brown rice syrup
* 1 cup apricot all-fruit spread
* 1 tsp almond extract
* ⅓ cup blanched, slivered almonds
* 1 cup almonds (6 oz)
* ½ cup poppy seeds
==Directions==
# Preheat oven to 350 °F.
# 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 1¾ 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.
Category:Almond Recipes
Category:Apricot preserves and jam Recipes
Category:Brown rice syrup Recipes
Category:Cardamom Recipes
Category:Cookie Recipes
Category:Poppy seed Recipes
Category:Rice flour Recipes
Category:Rolled oats Recipes