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.
2 large eggs
12tablespoons (1½sticks) unsalted butter, melted
1tablespoon finely grated lemon zest
2cupsall-purpose flour (spoon flour into a dry-measure cup and level off)
1⅔cups (7ounces/200grams) slivered almonds, finely chopped but not ground
2 cookie sheets or jelly-roll pans lined with parchment or foil
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, ⅓cup almonds, the baking powder, and salt and stir into the egg and butter mixture.
Spread the remaining 1⅓cups almonds on a plate. Roll about 1teaspoon of dough at a time in the chopped almonds, then transfer to the prepared pans, 2 to 3inches (5 to 7cm) apart and flatten with the bottom of a glass. Repeat until all the dough is gone.
Bake the cookies until they are spread, well risen, and golden, about 15 minutes. About halfway though the baking, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, place the pan on the lower rack stacked on top of a second one for insulation.
Slide the parchment papers off the pans to cool the cookies.
Keep the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting lid.