Orange poppy-seed spirals

Yield: 36 servings

Measure Ingredient
⅓ cup Poppy seeds
1¼ cup Whole blanched almonds
1 cup Confectioners' sugar
¾ cup Unsalted butter
3 tablespoons Grated orange zest
1 large Egg
1 tablespoon Fresh lemon juice
1½ cup All-purpose flour

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 ¼-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.

Recipe Source: Martha Stewart Living - <> Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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