Almond Poppy Seed Butter Cookies

This post may contain affiliate links. Please read my disclosure policy.

Here’s another cookie to file away for holiday gift baking, they’ll balance out the lineup with a sophisticated crunch.  Or just make them for yourself to stash away and have with tea.

These cookies aren’t shy with the almond flavor or the poppy seeds. I made sure of it with almond flour, almond paste, almond extract, and a whopping 1/2 cup of poppy seeds. I don’t see the point of recipes that call for 1 or 2 tablespoons of poppy seeds.  I say go big or go home, and these cookies have more poppy seeds than sugar.

These are a little crunchier than a lot of my shortbread based cookies.  I think that’s partly because I sliced them a little thinner, and partly because of all those poppy seeds.  Cut the slices a little thicker if you like a softer cookie.

These follow the classic and convenient slice and bake method, my favorite. The soft dough gets formed into a log, rolled in parchment paper or plastic wrap, and refrigerated for at least a couple of hours to give the dough a chance to firm up enough to slice.

There are lots of ways to package cookie gifts, but one of the simplest is cellophane bags.  Use a large baking cup or a doily at the bottom to anchor the cookies and then stack them as high as you want.

A twist tie, a bow and a tag is all you need  to finish it off.

One thing, though…give your cookies when they are fresh.  Nobody wants stale cookies.  If you aren’t ready to gift them right away, freeze the cookies, or, better yet, freeze the dough and bake it when you need it.

Add to Your Recipe Box
4.25 from 4 votes

Almond Poppy Seed Butter Cookies

Course cookies, Dessert, Holidays, Shortbread
Yield 18
Author Sue Moran


  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1/2 tube or 3.5 oz almond paste
  • 1/2 cup flour
  • 1/2 cup almond flour
  • 1/4 cup confectioner's sugar
  • 1/2 cup poppy seeds
  • 1 tsp almond extract


  • Preheat your oven to 325F.
  • Put the butter in the bowl of a stand mixer and beat until creamy.  Then crumble in the almond paste, as finely as you can, and continue beating until the almond paste and butter are thoroughly combined.  You will still have some small lumps of almond paste, and that's ok.
  • Whisk the dry ingredients together and add to the bowl, along with the almond extract.  Mix on low until the dough comes together.
  • Turn the dough out onto a piece of parchment paper, and form the soft dough into a rough log about 8 inches long.
  • Wrap the log in the paper, smoothing and shaping as you roll.  Twist the ends securely and refrigerate for at least two hours until the dough is firm.
  • Slice the dough into 1/4-1/3 inch slices and place on a parchment or silpat lined baking sheet.
  • Bake for about 12 minutes until just barely firm and a hint of browning at the bottom.  Don't over bake.  The cookies will be soft upon leaving the oven but will firm up as they cool.
  • Cool for 2 minutes on the pan, then transfer to a cooling rack.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Patricia Reitz
    December 20, 2012 at 2:52 am

    Girlfriend – you are killing me tonight. I need to stop reading your blog before I go into the kitchen and hit the cookie jar.

  • Reply
    November 27, 2012 at 2:04 am

    I am really loving your cookie box! We love poppy seeds but I’ve never seen a cookie made with them before. A beautiful gift indeed!

  • Reply
    November 26, 2012 at 5:27 pm

    So pretty! I love the poppy seeds…they make for a gorgeous cookie! And I bet the almond is a great flavor with the seeds. Love!

  • Reply
    From Beyond My Kitchen Window
    November 26, 2012 at 9:38 pm

    I love how your virtual cookie box is coming along. Great cookie recipe!

  • Reply
    Hungry Dog
    November 26, 2012 at 6:14 pm

    Yet another cookie to add to my list!

  • Reply
    November 25, 2012 at 11:17 am

    I’ve bookmarked these. I adore marzipan, but these biscuits are even more interesting with your copious amounts of poppy seeds – lovely.

  • Reply
    Heather Schmitt-Gonzalez
    November 24, 2012 at 11:28 pm

    These look awesome. I love almond anything…and I’m a total sucker for anything speckled with poppyseeds, so it’s a no-brainer. Yum!

  • Reply
    Averie @ Averie Cooks
    November 24, 2012 at 6:48 pm

    My mom just loves poppy seeds and she’s love these. And I agree that when using anything in a recipe, if you’re going to use it, then really ADD it! There is no point to 1-2tbsp of anything, usually, in a recipe 🙂

  • Reply
    Ocean Breezes and Country Sneezes
    November 24, 2012 at 5:32 pm

    These look so good! I’d love to give them a try. Although I have a friend who won’t eat anything with poppy because of his job! His company does random drug testing, because his job is dangerous, and the poppy shows up in blood work! Then it’s a whole lot of paperwork!

    Love how you added the “year ago” link, so I spruced up my new post & added one too!

    Have a great weekend!