Apricot ‘n’ Poppy Seed Cookies

Apricot 'n' Poppy Seed Cookies Recipe - Delicious and Unique Flavors!

Preparation time: 30 minutes | Cooking time: 12 minutes | Servings: 24 cookies

Introduction

Apricot ‘n’ Poppy Seed Cookies are a delightful treat that combines the sweet, tangy flavor of apricots with the nutty essence of poppy seeds, creating a unique and delicious cookie. This recipe is perfect for those who appreciate a cookie that is not overly sweet but is packed with flavor and texture. The use of rice flour and rolled oats makes these cookies a great gluten-free option, while the addition of almonds adds a crunchy texture that complements the softness of the fruit spread. Whether you're looking for a healthier cookie option or simply want to try something new, these cookies are sure to impress.

History

The Apricot ‘n’ Poppy Seed Cookie recipe is a modern take on traditional cookie recipes that incorporate fruit and seeds. The use of apricot and poppy seeds together in a cookie is a relatively new concept, but both ingredients have a long history in baking. Apricots have been used in Middle Eastern and Mediterranean cuisines for centuries, often found in desserts and jams. Poppy seeds, on the other hand, are widely used in European baking, especially in pastries and bread. This recipe brings these two traditional ingredients together, creating a fusion that is both innovative and delicious.

Ingredients

2 cups rolled oats
1.5 cups rice flour
0.25 tsp salt
1 tsp ground cinnamon
0.5 tsp ground cardamom
0.33 cup vegetable oil
0.5 cup brown rice syrup
1 cup apricot all-fruit spread
1 tsp almond extract
0.33 cup blanched, slivered almonds
1 cup almonds (6 oz (170 g))
0.5 cup poppy seeds

How to prepare

Preheat the oven to 350°F (177°C).
In a small skillet, toast the poppy seeds over medium-high heat, stirring often, until the seeds change color slightly, for about 2 to 3 minutes. Set them aside.
Place the almonds on a baking sheet and bake them until lightly toasted, for about 8 to 10 minutes.
Lightly brush two baking sheets with oil or line them with parchment paper. Set them aside.
In a food processor, finely grind the toasted almonds and oats.
Transfer the mixture to a large bowl.
Add the rice flour, toasted poppy seeds, salt, cinnamon, and cardamom. Mix them well to blend.
In a medium bowl, mix the oil, rice syrup, apricot spread, and almond extract until they are blended.
Add the wet ingredients to the dry ingredients and stir just until blended (the batter will be sticky).
Roll 1 tbsp of dough into a ball and flatten it to form a cookie about 1.75 inches in diameter. (It’s helpful to dip your hands and utensils in water when working with this sticky dough).
Press a cluster of blanched, slivered almonds (about 5) into the centers of each cookie.
Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake them until the bottoms are lightly browned, for about 12 minutes.
Allow the cookies to cool in the pans for several minutes, then remove them to wire racks to cool completely.

Variations

For a vegan version, substitute the brown rice syrup with maple syrup or agave nectar.
If apricot isn't your favorite, feel free to use any fruit spread of your choice, such as raspberry or peach, to change the flavor profile.
Add a drizzle of dark chocolate over the top of each cookie for an extra touch of sweetness and elegance.

Cooking Tips & Tricks

To ensure your Apricot ‘n’ Poppy Seed Cookies turn out perfectly, here are some tips and tricks:

- When toasting the poppy seeds, watch them closely to prevent burning. They should be a light golden color.

- Grinding the almonds and oats in a food processor will give your cookies a finer texture. However, be careful not to over-process, or you'll end up with a paste.

- The dough will be sticky, so wetting your hands and utensils will make it easier to handle.

- Pressing the slivered almonds into the cookies not only adds a decorative touch but also ensures they stick to the cookie.

- Letting the cookies cool on the pans for a few minutes helps them set and makes them easier to transfer to a wire rack without breaking.

Serving Suggestions

These cookies are perfect on their own as a snack or dessert. For a more indulgent treat, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great accompaniment to afternoon tea or coffee.

Cooking Techniques

Toasting the poppy seeds and almonds before adding them to the dough enhances their flavors and adds depth to the cookies. Grinding the almonds and oats creates a fine texture that makes the cookies tender and delicious.

Ingredient Substitutions

If you don't have rice flour on hand, you can substitute it with another gluten-free flour, such as almond flour or coconut flour.

- Sunflower oil can be used in place of vegetable oil for a slightly different flavor profile.

Make Ahead Tips

The dough for these cookies can be made ahead of time and stored in the refrigerator for up to 2 days before baking. This allows the flavors to meld together and can save time when you're ready to bake.

Presentation Ideas

Serve these cookies on a rustic wooden board for a charming and inviting presentation. Garnish the platter with fresh apricots or apricot slices to hint at the flavor within the cookies.

Pairing Recommendations

Apricot ‘n’ Poppy Seed Cookies pair wonderfully with a light, fruity white wine or a floral tea, such as chamomile or jasmine. These beverages complement the sweet and tangy flavors of the cookies without overpowering them.

Storage and Reheating Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer them warm, gently reheat in the oven at 300°F (150°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each cookie contains approximately 150 calories. This makes them a relatively low-calorie option for a snack or dessert, especially when compared to other cookies.

Carbohydrates

Each serving of Apricot ‘n’ Poppy Seed Cookies contains approximately 22 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the rolled oats, rice flour, and brown rice syrup. Carbohydrates are essential for energy, so these cookies can provide a quick energy boost as a snack.

Fats

These cookies contain about 9 grams of fat per serving, with the main sources being vegetable oil and almonds. The fats present are a mix of monounsaturated, polyunsaturated, and a small amount of saturated fats. Including nuts like almonds in the recipe adds healthy fats that are beneficial for heart health.

Proteins

Each cookie offers around 3 grams of protein, primarily from the almonds and oats. While not high in protein, these cookies contribute to your daily protein intake, which is crucial for muscle repair and growth.

Vitamins and minerals

Apricot ‘n’ Poppy Seed Cookies are a good source of several vitamins and minerals, including Vitamin E from the almonds, iron and calcium from the poppy seeds, and magnesium from the oats. These nutrients play various roles in the body, including antioxidant protection, bone health, and energy production.

Alergens

The main allergens in this recipe are almonds (tree nuts) and may not be suitable for individuals with a nut allergy. Additionally, while this recipe is gluten-free, it's important to ensure that all ingredients, such as oats, are certified gluten-free if you're sensitive or allergic to gluten.

Summary

Apricot ‘n’ Poppy Seed Cookies are a nutritious option that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. They are relatively low in calories and can be a healthy addition to your diet in moderation.

Summary

Apricot ‘n’ Poppy Seed Cookies are a delightful and healthier alternative to traditional cookie recipes. With their unique flavor combination, nutritional benefits, and versatility, they are sure to become a favorite in your baking repertoire. Whether you're enjoying them as a snack, dessert, or tea-time treat, these cookies offer a delicious way to satisfy your sweet tooth.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new to bake. As I sifted through the weathered index cards and yellowed newspaper clippings, a faded piece of paper caught my eye. It was a recipe for Apricot ‘n’ Poppy Seed Cookies, handwritten in elegant cursive.

I couldn't remember where or from whom I had received this recipe. It was as if it had magically appeared in my collection, waiting to be rediscovered. Intrigued by the unique combination of flavors, I decided to give it a try.

I gathered all the ingredients – butter, sugar, flour, dried apricots, poppy seeds, and a few other pantry staples. As I creamed the butter and sugar together, the familiar rhythm of baking calmed my mind. I chopped the dried apricots into small pieces and mixed them with the poppy seeds, creating a fragrant and colorful mixture.

Adding the dry ingredients to the butter mixture, I carefully folded in the apricot and poppy seed mixture. The dough came together beautifully, with a soft and slightly sticky texture. I rolled the dough into small balls and placed them on a baking sheet, flattening them slightly with the back of a fork.

As the cookies baked in the oven, the kitchen filled with the sweet aroma of apricots and the earthy scent of poppy seeds. I watched through the oven door as the cookies turned golden brown around the edges, perfectly crisp on the outside and tender on the inside.

When the timer beeped, I carefully removed the cookies from the oven and let them cool on a wire rack. The cookies were a beautiful golden hue, dotted with bits of apricot and poppy seeds. I couldn't resist taking a bite right away.

The flavor was unlike anything I had ever tasted – a perfect balance of sweet and tart from the apricots, with a subtle crunch from the poppy seeds. The cookies were buttery and tender, with a hint of cinnamon and vanilla that lingered on my tongue. I knew I had stumbled upon something truly special.

I shared the cookies with my family and friends, who all marveled at the unique flavor combination. They asked where I had learned the recipe, but I couldn't give them a straight answer. It was as if the recipe had been passed down to me from some unknown source, a gift from the baking gods.

Over the years, I have made these Apricot ‘n’ Poppy Seed Cookies countless times, each batch as delicious as the last. I have shared the recipe with anyone who asks, hoping to spread the joy and comfort that these cookies bring.

As I grow older, my collection of recipes continues to grow, each one telling a story of where I have been and who I have met along the way. But the recipe for Apricot ‘n’ Poppy Seed Cookies will always hold a special place in my heart, a reminder of the magic that can be found in the kitchen and the joy of sharing something homemade with those you love.