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

 * 1) Preheat oven to 350 °F.
 * 2) In small skillet, toast poppy seeds over medium-high heat, stirring often until seeds change color slightly, 2 to 3 minutes; set aside.
 * 3) Place almonds on baking sheet and bake until lightly toasted, 8 to 10 minutes.
 * 4) Lightly brush two baking sheets with oil or line with parchment paper; set aside.
 * 5) In food processor, finely grind toasted almonds and oats.
 * 6) Transfer mixture to large bowl.
 * 7) Add rice flour, toasted poppy seeds, salt, cinnamon and cardamom and mix to blend.
 * 8) In medium bowl, mix oil, rice syrup, apricot spread and almond extract until blended.
 * 9) Add to dry ingredients and stir just until blended (batter will be sticky).
 * 10) 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)
 * 11) Press a cluster of blanched, slivered almonds (about 5) into centers of each cookie.
 * 12) Place cookies on prepared baking sheets, spacing about 1 inch apart.
 * 13) Bake until bottoms are lightly browned, about 12 minutes.
 * 14) Allow cookies to cool in pans for several minutes, then remove to wire racks to cool completely.