Instructions: Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside. Place butter and zest in bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and lemon juice; combine. Add flour; beat until combined. Wrap in plastic, and store, refrigerated, until ready to use.

Bring dough to room temperature. Place between two 12- by 14-inch pieces of parchment; roll out to an 8- by 12-inch rectangle. Transfer to a baking sheet; chill 30 minutes. Transfer dough to a clean work surface. Remove top piece of parchment; sprinkle poppy seeds over top. Using bottom parchment to support dough, fold bottom edge to meet middle. Fold over two more times, forming a 1-inch-tall rectangle. Wrap; chill at least 2 hours.

Heat oven to 350 degrees. Line two baking sheets with parchment. Remove parchment from dough, and cut into 1/4-inch-thick squares. Place on baking sheets, spaced 2 inches apart. Bake cookies until edges turn light golden, about 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

Makes about 3 dozen cookies.

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