Poppy Seed Almond Cookies with Lemon and Honey Butter

The 2012 Cookie Wars on Baker Bettie’s blog was the inspiration for combo- the contest was to come up with an original cookie, take some pix and send it in, with a few stipulations…. Part of the challenge was to use 2 ingredients they had listed in your creation, and there was a good amount of ingredients listed for the challenge. Because I have a tendency to go a little ‘hog wild,’ I decided to choose the ingredients that I already had in my pantry.

Although almonds weren’t on the list, I recently made some almond paste and wanted to use some of it- mainly because it was a good excuse to open the bag and munch on it (I love almond paste!!). From that it went through a process- what on the list goes with almond, how am I going to incorporate it, what do I think the cookie will look like as an end product…. Lemon and honey = yum…I’ve never made a curd before with honey… I don’t want it too puckery- it won’t work with the cookie, add butter… Poppy seed and lemon- perfect!!! Who doesn’t love honey…?

Poppy Seed Almond Cookies

1 1/2 c almond paste
1 1/3 c sugar
1/2 c egg whites
1 tbsp poppy seeds
1/2 tsp almond extract
1/2 tsp salt
1/2 tsp vanilla extract
Preheat oven to 400F. In a mixer, with the paddle attachment, combine sugar and almond paste until thoroughly mixed. Add extracts and salt, add egg white a little at a time (medium speed) to prevent lumps, mix well after each addition. When all egg whites are added, turn mixer to high speed and mix until light and airy looking. Turn back to medium speed and add poppy seeds, mix until seeds are incorporated. Scoop batter by the teaspoon (or use a piping bag) onto a parchment lined baking sheet. Bake for 10 minutes, turn and bake for another 10 minutes. Let cool completely before removing from parchment. Flip parchment over and peel paper back from cookies, pulling them off will leave some cookie guts stuck to the paper…

Makes approximately 64 cookies.

Lemon and Honey Butter

1/2 c honey
1/3 c lemon juice
2 eggs or 4 egg yolks
1/2 c butter, soft
In a pot, thoroughly whisk lemon juice, honey and eggs. Heat over medium until thick, stirring constantly. Let cool until body temperature, and mix in butter.

Pipe or spread a generous amount of lemon and honey butter onto half of the cookie, cap with a second cookie. If they sit overnight, they become soft, chewy and quite heavenly…


5 thoughts on “Poppy Seed Almond Cookies with Lemon and Honey Butter

  1. Pingback: Cookies Wars 2012! “And the Winner is…” | Baker Bettie

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