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1
Preheat oven to 350F.
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2
In small skillet, toast poppy seeds over medium-high heat, stirring often until seeds change color slightly, 2 to 3 minutes; set aside.
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3
Place almonds on baking sheet and bake until lightly toasted, 8 to 10 minutes.
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4
Lightly brush two baking sheets with oil or line with parchment paper; set aside.
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5
In food processor, finely grind toasted almonds and oats.
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6
Transfer mixture to large bowl.
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7
Add rice flour, toasted poppy seeds, salt, cinnamon and cardamom and mix to blend.
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8
In medium bowl, mix oil, rice syrup, apricot spread and almond extract until blended.
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9
Add to dry ingredients and stir just until blended (batter will be sticky).
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10
Roll 1 tablespoon dough into a ball and flatten to form a cookie about 1 3/4 inches in diameter.
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11
(Its helpful to dip hands and utensils in water when working with this sticky dough.)
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12
Press a cluster of blanched, slivered almonds (about 5) into centers of each cookie.
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13
Place cookies on prepared baking sheets, spacing about 1 inch apart.
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14
Bake until bottoms are lightly browned, about 12 minutes.
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15
Allow cookies to cool in pans for several minutes, then remove to wire racks to cool completely.
