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Chapter:Gluten-Free Baked Goods Recipes
Section:Cookies: Other Flours
Recipe:Apricot-Poppy Seed Cookies
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Apricot-Poppy Seed Cookies
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1/2 cup poppy seeds
1 cup almonds
1 cup arrowroot flour
1 1/2 cups blanched almond flour
1/4 tsp salt
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/3 cup coconut oil
1/2 cup maple syrup (grade B)
1/2 cup apricot all-fruit spread [not very paleo]
1/2 cup minced dried apricots
1 tsp. gluten free almond extract (optional)
1/3 cup blanched, slivered almonds

Preheat oven to 350. In small skillet, toast poppy seeds over medium-high
heat, stirring often until seeds change color slightly, 2-3 minutes. Set
aside. Place almonds on baking sheet and bake until lightly toasted, apx. 8
minutes. Line two baking sheets with parchment paper; set aside.

In food processor, finely frind toasted almonds. Transfer to large bowl, add
arrowroot flour, almond flour, toasted poppy seeds, salt, cinnamon and
cardamom and mix to blend.

In medium bowl, mix liquid ingredients. Stir until blended. Add to dry
ingredients and stir until blended. Batter will be quite sticky.

Moisten hands slightly with water. Roll 1 tablespoon dough into ball and
flatten to form a cookie. Press a cluster of blanched, slivered almonds
(about 5) in center of each cookie. Place cookies on prepared baking sheets,
spacing about 1 inch apart. Bake until bottoms are lightly browned and the
top has set, about 12-15 minutes. Allow to cool on pan for a few minutes,
then carefully remove to wire racks to cool completely.

Notes: I think it is very important to use parchment paper with these
cookies, as opposed to greasing a nonstick pan. The cookies are very sticky
but with parchment paper I had no probs. I also used kahlas date jam instead
of apricot, since my Sis-I-L brought us some from UAE. It worked very well,
but without a very apricot-y flavor of course. I imagine any jam would do. I
used both ground almonds and almond flour because of their different
textures and flavor. You could omit the almond flour and use more ground
almonds if desired. These cookies are better the second day which makes me
think they are a good giveaway cookie. Their texture is very much like a
"real" fat free cookie but with a very nice flavor. They are also very
pretty, and look nice on a tray alongside egg-free macaroons. They go quite
will with Republic of Tea's "Cardamom Cinnamon Tea".

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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