Poppy Seed Bars
Poppy Seed Bars with nutmeg, almonds, and lemon zest layered on a buttery base.
Servings 48 bars
Ingredients
- 1 ½ cups poppy seeds
- 2 ounces blanched, sliced, and toasted almonds
- 1 tablespoon lemon zest (finely grated)
- 1 cup sugar
- ¾ teaspoon ground nutmeg
- ⅔ cup milk
- 4 teaspoon fresh lemon juice
- 2 ounces unsalted butter
- 9 ounces unbleached all-purpose flour
- 4 ounces confectioners’ sugar (plus more for dusting)
- 2 teaspoons baking powder
- 8 ounces cold unsalted butter
- 1 large egg
Instructions
- Make filling: Combine poppy seeds, almonds, and lemon zest in food processor; pulse until fine. Transfer to saucepan, add sugar, nutmeg, milk, lemon juice, butter. Cook until thickened, about 10 minutes. Cool.
- Make base: Combine flour, confectioners’ sugar, baking powder, and almonds in food processor. Cut in butter until pea-sized. Add egg; pulse until dough forms.
- Assemble: Pat half of dough in buttered 9x13 pan. Spread filling. Crumble remaining dough over filling. Bake 50–60 minutes until browned. Cool. Cut into bars. Dust with sugar.
Notes
Yields about 48 bars.
