Poppy seed rolls

Ingredients for 1 servings:

• 300 g flour
• 1 lemon(s), untreated
• 1 egg(s)
• 100 g powdered sugar
• 150 g butter, soft
• 1 pinch of salt
• 80 ml milk
• 200 g poppy seeds, ground
• 80 g sugar
• 1 tbsp butter
• 1 egg(s)
• 6 drops of bitter almond flavor
• 50 g ground almonds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

makes about 70 pieces

Finely grate the lemon and mix with the flour. Cream the butter with the powdered sugar and stir in the egg. Using a dough hook, stir in the salt and flour mixture. Chill (approx. 2 hours). For the filling, bring the milk, poppy seeds, and sugar to a boil and remove from the heat (it should be a thick mixture; add a little more milk if necessary). Let cool for approx. 15 minutes. Stir in the butter, egg, bitter almond oil, and almonds. Let cool again. Roll out a portion of the cookie dough between two sheets of plastic wrap (approx. 30 cm x 15 cm). Remove the top sheet of plastic wrap, spread with the poppy seed filling, leaving a small edge free. Roll up using the plastic wrap and wrap in the plastic wrap. Place in the freezer for at least 1/2 hour. Then remove the plastic wrap, cut into approximately 1/2 cm wide slices, and place on a baking sheet. Bake at 180°C for approx. 12 minutes.