Poppy-seed Filling

• 2/3 cup blanched almonds, very finely chopped
• ¾ cup poppy seeds
• ¼ c

Toast the almonds for 10 minutes at 300°F until lightly browned. Grind the poppy seeds. Cream together the butter and honey, then stir in the almonds and poppy seeds. Whip the egg white until stiff and fold into the poppy-seed mixture. Place a heaping tablespoon of the filling on each round of dough.