Poppy Seed-Lemon Shortbread with White Chocolate

Beat the room-temperature butter until light and creamy. Stir in salt, lemon juice, and then the powdered sugar. Finally, briefly knead in the dry ingredients (flour, 10 g poppy seeds, ground almonds) until a smooth dough forms. Set aside the remaining poppy seeds for decoration.

Form the dough into a roll or a cuboid, wrap it in cling film, and let it firm up in the refrigerator, preferably overnight (or for at least 2 hours). Alternatively, you can chill the dough directly and later form balls that you flatten.

Preheat the oven to 160°C - 170°C (top/bottom heat). Cut the dough roll into slices about 1.5 cm thick and place them with sufficient space apart on a baking sheet lined with baking paper, as the cookies will spread slightly during baking.