Instructions: In blender or food processor, grind poppy seeds and 1/4 cup almonds until powdery. Transfer to a 1 1/2- to 2-quart saucepan. Add granulated sugar, nutmeg, milk, lemon peel, lemon juice and the 2 tablespoons butter. Place over medium heat; cook, stirring often, until mixture boils and thickens about, 10 minutes.

Remove from heat; set aside.

In a blender or food processor, grind remaining 1/4 cup almonds to a fine powder.

In a large bowl, combine flour, 1/2 cup powdered sugar and baking powder; mix thoroughly. Add ground almonds and stir until blended. Cut in the remaining 1/2 cup butter until mixture forms coarse crumbs.

In a small bowl, beat egg yolk with vanilla. Add egg-vanilla mixture to flour-almond mixture and stir until just combined. Divide pastry into 2 equal parts. Preheat oven to 350 degrees.

Press half of crust mixture evenly and firmly over bottom of an ungreased 8- or 9 inch square baking pan. Spread poppy seed mixture evenly over crust.

Sprinkle remaining crust mixture over filling in coarse crumbs.

Bake until topping is well-browned, 30 to 35 minutes. Cool in pan on a rack for about 20 minutes, then cut into 1-by-3 inch bars. Sift with powdered sugar.

Remove cookies from pan when completely cool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.