It is really strange to post about this, which I made before I left Korea to come here, to France. These cookies were the last thing I made and I was planning to post as the last entry on my current blog, but I didn’t get around to doing it as I was busy organising my trip, well, not so much of organising to be honest, but more of saying goodbyes to people. My leaving was quite a compulsive last minute decision so everything was so rushed – I almost missed my flight because I got up late after drinking so much the night before – and I keep remembering all the things I left behind and forgot to do.
It’s been all done and there is no turning back.
Today I went to the supermarket to get some fruit as I realised that I hadn’t eaten any fruit since I arrived, but was annoyed to find that I bought the wrong clementine – mandarins. Next time I will read the label more carefully for the origin. 
Anyway, I’m not going to give away much of my French stories because I’m going to start a new blog about my French life, yes, brand new blog! So I will just focus on the cookies for now.
I’ve made similiar cookies before with Korean citron, yuja, but what I did differently this time was to use almond flour, poppy seeds, and again cardamom. I got very positive responses from people to whom I gave these cookies to try. I must say this is definitely a keep and a must-do again recipe. I loved the light and slight chewy texture as well as the nutty and citrusy flavour.
The trick to give a pattern on the cookies is to press the dough with a fork.
As I love the perfume of citrus fruit, I’m very generous with the amount of rind I add in. For this, I used sort of cyristalised citron peel my mum made, which gave the cookies a bit of chewiness.
My apology for this rushed post but I’d better leave it at this and move on. I’ve been in France for less than a week but I already have so many exciting stories to tell!
While tasting these, I was reminded of the cake I made years ago in Sydney for my flatemate, Maha. In that ill-equipped kitchen in the house I stay for only a short time, I baked this cake in a biscuit tin as there were no baking tools there. It was inspired by Iranian theme and Persian love cake and I remember feeling very proud after getting an approval from my Iranian flatmate.
I hope my intrepid spirits will guide me through this new adventure. I will come back with lots of exciting photos and stories soon. Till then….A bientot!
Almond Citron Poppy Seed Cookies
1 cup almond flour
1 cup all purpose flour
80g butter
1/3 cup citron marmalade
1 Tbsp water
½ cup brown sugar
½ cup baking soda
1 tsp cardamom
1 Tbsp citron peel
1.In a sauce pan, melt butter, water and marmalade and let it cool
2. Preheat the oven to 350′C and line the baking try
3. In a large bowl, mix all the dry ingredients, pour in the butter mixture and mix the dough with a wooden sppon
4. Scoop the dough and roll it into a ball, then place on the tray and press the top with a fork to make a pattern
5. Bake for 12 mintutes and transfer to a rack to cool
SO EASY!
