INGREDIENTS

INSTRUCTIONS

Place almonds and sugar in the bowl of a food processor. Process until
mixture resembles coarse cornmeal; set aside. Place butter and zest  in
bowl of an electric mixer fitted with paddle attachment. Beat on
medium speed until white and fluffy, 2 to 3 minutes. On low speed,  add
almond mixture; beat until combined, 10 to 15 seconds. Add egg  and
lemon juice; combine. Add flour; beat until combined. Wrap in  plastic,
and store, refrigerated, until ready to use. Bring dough to  room
temperature. Place between two 12- by 14-inch pieces of  parchment;
roll out to an 8- by 12-inch rectangle. Transfer to a  baking sheet;
chill 30 minutes. Transfer dough to a clean work  surface. Remove top
piece of parchment; sprinkle poppy seeds over  top. Using bottom
parchment to support dough, fold bottom edge to  meet middle. Fold over
two more times, forming a 1-inch-tall  rectangle. Wrap; chill at least
2 hours. Heat oven to 350 degrees.  Line two baking sheets with
parchment. Remove parchment from dough,  and cut into 1/4-inch-thick
squares. Place on baking sheets, spaced 2  inches apart. Bake cookies
until edges turn light golden, about 15  minutes. Transfer to a wire
rack to cool. Bake or freeze remaining  dough. Store in an airtight
container up to 2 weeks. Makes about 3  dozen cookies.  Recipe Source:
Martha Stewart Living - <www.marthastewart.com>  Formatted for
Mastercook by Lynn Thomas - dcqp82a@prodigy.com  Recipe by: Martha
Stewart  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 59
Total Fat: 6.8g
Cholesterol: 15.3mg
Sodium: 2.9mg
Potassium: 49mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: <1g
Protein: 1.9g