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In a small bowl, whisk together the flour, poppy seeds, and salt.
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In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and lemon zest; scrape down the sides of the bowl.
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At low speed gradually beat in flour mixture, just until incorporated.
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Cover bowl with plastic and refrigerate for at least 1 hour.
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In a food processor fitted with a metal blade, process the almonds until very fine. Do not overprocess to a "butter".
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Transfer nuts to a small bowl.
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Preheat oven to 350°F
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Measure level tablespoons of dough and roll them between the palms of your hands to form balls.
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Drop each ball, as soon as it is formed, into the nuts and shake the bowl to twirl the ball around, coating it well with the nuts. Place the nut-covered balls on ungreased cookie sheet, 2 inches apart.
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Bake 8-12 minutes, or until bottoms are browned. For even baking, rotate the sheets from back to front halfway through the baking period.
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Transfer to wire rack to cool completely. Sprinkle lightly with powdered sugar.
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Store in an airtight container at room temperature or in the freezer.