Lemon Poppy Seed Drops

Name: Lemon Poppy Seed Drops
Yield: Makes about 40 cookies
Cuisine: United States
Ingredients: ⅓ cup poppy seeds; 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); ¼ teaspoon salt; 1⅔ cups (7 ounces/200 grams) slivered almonds, finely chopped but not ground; 1½ teaspoons baking powder; ⅔ cup sugar; 12 tablespoons (1½ sticks) unsalted butter, melted; 2 large eggs; 2 cookie sheets or jelly-roll pans lined with parchment or foil; 1 teaspoon vanilla extract; 1 tablespoon finely grated lemon zest

Preparation info

Makes about
40
cookies

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This is a simple but delicious cookie, but be careful—not everyone likes poppy seeds. They have a nutty, earthy flavor and provide a perfect bit of crunch.

Ingredients

2 large eggs
⅔ cup sugar
12 tablespoons (1½

Americas
United States
Pastry
Vegetarian

Method

Set racks in the upper and lower thirds of the oven and preheat to 350°F (180°C).
In a medium mixing bowl, whisk the eggs to break them up. Whisk in the sugar in a stream, followed by the butter, lemon zest, and vanilla.
In a medium bowl, mix together the flour, poppy seeds, ⅓