Almond and Poppy Seed Cookies by @helena_pudic

42 min

24 servings

🌾

360 g

Flour

🌰

150 g

Almond flour

🧈

340 g

Butter

🍬

190 g

Sugar

🫙

8.8 g

Baking powder

🍦

7.3 ml

Vanilla extract

🍋

7.3 ml

Lemon zest

🌱

150 g

Poppy seeds

🧈

Margarine

🍓

220 g

Jam

🥚

44 g

Egg white

🌰

Almond flakes

  1. Add
    • all-purpose flour
    • granulated sugar
    • Butter

    Add the all-purpose flour, almond flour, granulated sugar, baking powder, vanilla extract, lemon zest, and softened unsalted butter to the mixing bowl. Knead until a smooth, cohesive dough forms.

  2. Divide
    • poppy seeds
    • unsalted butter

    Divide the dough into two equal portions. Knead the poppy seeds into one portion, adding a little softened unsalted butter only if the dough becomes dry.

  3. Wrap

    Wrap both dough portions in plastic wrap. Refrigerate until firm enough to roll, about 20 minutes.

  4. Preheat

    Preheat the oven to 180°C / 350°F. Line the baking sheet with parchment paper.

  5. Roll
    • all-purpose flour

    Lightly flour the work surface and roll each chilled dough portion to a medium thickness. Cut or form the dough into small balls.

  6. Press
    • egg white

    Press a shallow indentation into the center of each dough ball. Dip the outside of each cookie in egg white.

  7. Roll
    • sliced almonds
    • Egg white

    Roll the egg-white-coated cookie edges in sliced almonds. Arrange the cookies on the lined baking sheet.

  8. Bake

    Bake at 180°C / 350°F for 10 to 13 minutes, until the edges are lightly golden. Transfer the cookies to the cooling rack.

  9. Cool
    • fruit jam

    Let the cookies cool completely. Spoon fruit jam into each indentation before serving.

Almond and Poppy Seed Cookies by @helena_pudic

42 min

24 servings

🌾

360 g

Flour

🌰

150 g

Almond flour

🧈

340 g

Butter

🍬

190 g

Sugar

🫙

8.8 g

Baking powder

🍦

7.3 ml

Vanilla extract

🍋

7.3 ml

Lemon zest

🌱

150 g

Poppy seeds

🧈

Margarine

🍓

220 g

Jam

🥚

44 g

Egg white

🌰

Almond flakes

Preparation Steps

  1. Step 1/9

    Add the all-purpose flour, almond flour, granulated sugar, baking powder, vanilla extract, lemon zest, and softened unsalted butter to the mixing bowl. Knead until a smooth, cohesive dough forms.

    🌾all-purpose flour
    🌰almond flour
    🍬granulated sugar
    🫙baking powder
    🍦vanilla extract
    🍋lemon zest
    🧈unsalted butter
    🥣mixing bowl
    🥄wooden spoon

  2. Step 2/9

    Divide the dough into two equal portions. Knead the poppy seeds into one portion, adding a little softened unsalted butter only if the dough becomes dry.

    🌱poppy seeds
    🧈unsalted butter
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/9

    Wrap both dough portions in plastic wrap. Refrigerate until firm enough to roll, about 20 minutes.

    🧻plastic wrap

  4. Step 4/9

    Preheat the oven to 180°C / 350°F. Line the baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  5. Step 5/9

    Lightly flour the work surface and roll each chilled dough portion to a medium thickness. Cut or form the dough into small balls.

    🌾all-purpose flour
    🥖rolling pin

  6. Step 6/9

    Press a shallow indentation into the center of each dough ball. Dip the outside of each cookie in egg white.

    🥚egg white
    🥄small spoon

  7. Step 7/9

    Roll the egg-white-coated cookie edges in sliced almonds. Arrange the cookies on the lined baking sheet.

    🌰sliced almonds
    🍳baking sheet
    📜parchment paper

  8. Step 8/9

    Bake at 180°C / 350°F for 10 to 13 minutes, until the edges are lightly golden. Transfer the cookies to the cooling rack.

    🍳baking sheet
    ✨cooling rack

  9. Step 9/9

    Let the cookies cool completely. Spoon fruit jam into each indentation before serving.

    🍎fruit jam
    🥄small spoon

Composition

Ingredients

Types

Nuts, Leavening agents, Flavorings, Fruit, Seeds, Eggs

Ingredients

Flour, Almond flour, Butter, Sugar, Baking powder, Vanilla extract, Lemon zest, Poppy seeds, Margarine, Jam, Egg white, Almond flakes

Notes

Butter (softened, at room temperature), Baking powder (half a packet), Vanilla extract (amount not given), Lemon zest (amount not given), Poppy seeds (for the poppy seed half of the dough), Margarine (a little, softened, added to the poppy seed half if needed), Jam (of choice, for filling), Egg white (for coating the cookie balls), Almond flakes (chopped, for coating the cookie balls)

Allergens

Tree nuts, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

185 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 20g, Sugars: 11g, Fat: 10g, Saturated fat: 4.5g, Fiber: 1.5g, Sodium: 35mg

Nutritional Information

Minerals

Calcium: 42mg, Iron: 1.1mg, Potassium: 78mg, Magnesium: 24mg

Vitamins

Vitamin A: 105µg, Vitamin E: 1.4mg, Vitamin C: 0.3mg, Vitamin B12: 0.08µg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, wooden spoon, measuring scale, rolling pin, baking sheet, parchment paper, plastic wrap, small spoon, cooling rack

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday baking, Afternoon tea, Gift giving

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, European, Balkan

Geographic

Croatia, Europe

Various

Aspect

Texture

Buttery, Tender, Crumbly, Crisp-edged, Jam-filled, Nutty

Flavors

Sweet, Buttery, Almond, Poppy seed, Vanilla, Lemon, Fruity

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 5 to 7 days (Store in an airtight container,Keep in a cool, dry place,Separate layers with parchment paper), fridge : 10 to 14 days (Store in an airtight container,Bring to room temperature before serving), freezer : 2 to 3 months (Freeze in an airtight container,Thaw at room temperature,Freeze unfilled cookies for best texture)