Lemon Poppy Seed Drops
Simple lemon poppy seed drop cookies, coated in crushed almonds for a crisp texture.
Ingredients
large eggs
2
sugar
C/d cup
unsalted butter (melted)
12 tablespoons (1- sticks)
lemon zest (finely grated)
1 tablespoon
vanilla extract
1 teaspoon
all-purpose flour (spoon flour into a dry-measure cup and level off)
2 cups
poppy seeds
B/d cup
slivered almonds (finely chopped but not ground)
1 C/d cups (7 ounces/200 grams)
baking powder
1- teaspoons
salt
. teaspoon
Instructions
1
Step 1
Set racks in the upper and lower thirds of the oven and preheat to 350°F (180°C).
2
Step 2
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.
3
Step 3
In a medium bowl, mix together the flour, poppy seeds, 1⁄3 cup almonds, the baking powder, and salt and stir into the egg and butter mixture.
4
Step 4
Spread the remaining 11⁄3 cups almonds on a plate. Roll about 1 teaspoon of dough at a time in the chopped almonds, then transfer to the prepared pans, 2 to 3 inches (5 to 7 cm) apart and flatten with the bottom of a glass. Repeat until all the dough is gone.
5
Step 5
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.
6
Step 6
Slide the parchment papers off the pans to cool the cookies.
