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lemon poppy seed almond cookies


a nice holiday cookie. prep time includes refrigeration time and cooling time. from a recipe by rose beranbaum.


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  1. In a small bowl
  2. Whisk together the flour
  3. Poppy seeds
  4. And salt
  5. In a mixing bowl
  6. Cream the butter and sugar until light and fluffy
  7. Beat in the egg yolks
  8. Vanilla and lemon zest
  9. Scrape down the sides of the bowl
  10. At low speed gradually beat in flour mixture
  11. Just until incorporated
  12. Cover bowl with plastic and refrigerate for at least 1 hour
  13. In a food processor fitted with a metal blade
  14. Process the almonds until very fine
  15. Do not overprocess to a "butter"
  16. Transfer nuts to a small bowl
  17. Preheat oven to 350f
  18. Measure level tablespoons of dough and roll them between the palms of your hands to form balls
  19. Drop each ball
  20. As soon as it is formed
  21. Into the nuts and shake the bowl to twirl the ball around
  22. Coating it well with the nuts
  23. Place the nut-covered balls on ungreased cookie sheet
  24. 2 inches apart
  25. Bake 8-12 minutes
  26. Or until bottoms are browned
  27. For even baking
  28. Rotate the sheets from back to front halfway through the baking period
  29. Transfer to wire rack to cool completely
  30. Sprinkle lightly with powdered sugar
  31. Store in an airtight container at room temperature or in the freezer

Step 18

Total Time in Minute 132

Ingredients Count 10

cooking lemon poppy seed almond cookies

See More Relate Photo


All-purpose flour

Poppy seeds



Unsalted butter

Egg yolks

Vanilla extract

Lemon zest

Blanched almond

Powdered sugar

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