Dough:
● 140 g flour
● 140 g butter
● 50 g powdered sugar
● 50 g chopped almonds
● Salt,

Poppy filling:
● 350 ml milk
● 100 g sugar
● 50 g semolina
● 200 g crushed poppy seeds
● Salt
● Zest of ½ lemon
● 2-3 tbsp. rum (optional)

1. Mix flour, butter, powdered sugar, chopped almonds and a pinch of salt. Knead the dough. Divide the dough into two balls. Wrap each ball in cling film and refrigerate overnight.
2. For the filling: boil 200 ml of milk with 80 g of sugar in a saucepan. Pour poppy seeds into boiling milk. Boil poppy seeds in milk over very low heat for 10 minutes, stirring occasionally so that the mixture does not burn.
3. Boil the remaining 150 ml of milk with a pinch of salt and 20 g of sugar. While stirring the milk, add semolina. Cook over low heat, stirring constantly.
4. Mix together the poppy seed and semolina mixture. Add lemon zest, rum, mix thoroughly and set aside until completely cooled.
5. Preheat the oven to 180 C
6. Line a baking sheet with high sides measuring 20X15 cm (or a baking dish of the same size) with parchment so that the edges protrude above the sides.
7. Remove the dough from the refrigerator.
8. Sprinkle the work surface of the table with flour. Roll out both parts of the dough into layers of 20X15 cm. Put one layer on parchment into a mold, prick with a fork in several places.
9. Spread the poppy seed filling over the dough, smooth the surface with a spatula.
10. Close the poppy seed filling with the second layer of dough.
11. Put the baking sheet with the dough in the preheated oven.
12. Bake for 40-45 minutes.
13. Remove the baking sheet from the oven, leave on the wire rack until completely cooled.
14. Carefully taking the edges of the parchment, the baked cake from the baking sheet. Cut into squares about 3 x 3 cm.
15. If desired, cookies can be decorated with white melted chocolate, and on top draw a cobweb lattice of milk or dark chocolate. Or just sprinkle with powdered sugar and decorate each square with a piece of candied lemon.
16. In a cool dry place in a metal box, cookies lined with parchment layers can be stored for up to 3 weeks

Enjoy your meal!