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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