Poppy Seed Balls

On the work surface, quickly knead flour, cold butter, powdered sugar, poppy seed filling and egg yolks into a smooth dough.

Wrap the dough in clingfilm and chill in the refrigerator for about 60 minutes.

Preheat the oven to 160 °C fan (convection) and line a baking sheet with parchment paper.

With floured hands, shape hazelnut-sized balls from the dough and place them on the sheet with some space between them.

Use the handle of a wooden spoon to press a small indentation into the center of each ball.

Bake the poppy seed balls for about 15 minutes, until they just begin to color.

Remove the cookies from the sheet and let them cool completely on a wire rack.

Warm the raspberry jam briefly and place a dollop into each indentation.

Allow the filling to set before storing or serving the poppy seed balls.