Ingredients
- Ingredients
- Poppy Seed Filling
- 2 cups poppy seeds
- 1 cup milk
- 1/2 cup granulated sugar
- 2 teaspoons unsalted butter
- 2 teaspoons lemon zest
- Cookies
- 1 cup hazelnuts, whole, skinned
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs, yolks and whites separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, freshly grated
- 2/3 cup granulated sugar
- 1 cup unsalted butter, cold, cut into small pieces
- 2/3 cup finely chopped hazelnuts
Preparation
Step 1
Directions
1. For the Poppy Seed Filling: Place poppy seeds into Vitamix DRY BLADE container. Secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to HIGH.
4. Blend for 10 seconds.
5. Stop machine and scrape container sides with spatula.
6. Secure the lid and grind an additional 15 seconds, or until desired consistency.
7. Measure 1 cup ground poppy seeds. (Freeze remaining ground poppy seeds in a sealed container for another use.)
8.Combine 1 cup ground poppy seeds, milk, sugar, butter and lemon zest in a medium saucepan.
9. Cook on low heat, stirring often, for 30 to 45 minutes or until desired thickness is reached. Remove from heat; stir occasionally to cool. When cool, scrape into a bowl and set aside.
10. For the Cookies: Heat oven to 350°F.
11. Into the Vitamix container add hazelnuts and flour. Secure lid.
12. Select Variable 8. Pulse 6 times or until nuts are finely chopped but not powder fine.
13. Into a large bowl add flour mixture, baking powder, cinnamon and salt; set aside.
14. Into the Vitamix container add egg yolks, vanilla, zest, sugar and butter. Secure the lid.
15. Turn machine on and slowly increase speed to Variable 10. Blend for 15 seconds, until just creamed. (DO NOT over process.)
16. Combine wet ingredients into dry and mix well using a stiff spatula or wooden spoon.
17. In a small bowl, lightly whisk reserved egg whites just until foamy.
18. Portion dough using a #40 scoop (1 ½ Tablespoons) and form into 1” balls.
19. Roll each ball lightly in egg whites and then into the finely chopped hazelnuts to coat. (If necessary, lightly flour your hands to prevent sticking.)
20. Place the balls 1 1/2” apart on parchment lined cookie sheets. Use a floured finger to create depressions in the center of each ball.
21. Fill a pastry bag (without a tip) with some of the poppy seed filling. Fill each depression.
22. Bake at 350°F for 20 minutes or just until the cookies begin to turn a lightly golden brown.