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Apricot 'n' Poppy Seed Cookies Recipe - Cooking Index

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Apricot 'n' Poppy Seed Cookies

Courses: Dessert, Vegetarian
Serves: 30 people

Recipe Ingredients

2 cups 125g / 4.4ozRolled oats
1 1/2 cups 240g / 8.5ozRice flour
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlGround cinnamon
1/2 teaspoon 2.5mlGround cardamom
1/3 cup 78mlVegetable oil
1/2 cup 164g / 5.8ozBrown rice syrup
1 cup 237mlApricot all-fruit spread
1 teaspoon 5mlAlmond extract
1/3 cup 30g / 1.1ozBlanched - slivered almonds
1 cup 93g / 3.3ozAlmonds - (6 oz)
1/2 cup 55g / 1.9ozPoppy seeds

Recipe Instructions

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

Dietary Information:

Per Cookie: 80 Cal; 1g Prot; 4g Total Fat (0 Sat. Fat); 11g Carb.; 0mg Chol; 15mg Sod.; 1g Fiber.

"Vegetarian Times, December 2000"


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