Poppy Seed and Lemon Shortbread

Beat the butter (taken out of the fridge about an hour before) until it becomes a light-colored cream. Incorporate the salt, lemon juice, and then the powdered sugar.

Finally, add the dry ingredients (flour, 10 g of poppy seeds, and ground almonds) and quickly knead into a homogeneous dough.

You have several options for shaping the biscuits: you can form the dough into a roll or a rectangular prism, wrap it in cling film and leave it in the fridge overnight, then cut it into slices about 1.5 cm thick. Alternatively, you can form small balls from the chilled dough, flatten them with your finger, or roll out the dough and cut out various shapes.