Dough
3½ cups flour
1 teaspoon baking powder
½ cup finely ground almonds
250g butter
1 cup icing sugar
3 tablespoons caster sugar
2 eggs
Pinch salt
Poppy Seed Filling
300 grams ground poppy seeds (approx. 2⅓ cups)
1 cup caster sugar
1½ cups milk or orange juice
3 tablespoons honey
Lemon zest (optional)
Sift flour and almonds. Beat butter with icing sugar and caster sugar. Add eggs to the butter. Add the sifted flour and almonds, baking powder, and salt to the butter. Mix until dough is formed. Shape it into a log shape the width of the circles you want to make - approx 2 1/2 " in diameter. Wrap dough in plastic wrap and put in freezer for at least two hours.
In a medium saucepan over medium heat, cook milk, sugar, and poppy seeds for 15 minutes. Add the honey and lemon zest and cook 5 minutes more. Let cool.
Cut frozen dough into thin slices about 1/4 inch wide. Turn dough to prevent one side getting flat. Place circles on parchment lined baking sheet. Put about 1/2 teaspoon of filling in the middle of each circle. Fold up dough into a three pointed triangle and pinch the edges. Bake about 10 minutes in 375℉ (180°C) oven until golden.
