Sift flour and almonds.

Beat butter with confectioner's sugar and granulated sugar.

Add eggs to the butter.

Add the sifted flour and almonds, baking powder, and salt to the butter. Mix until dough is formed.

Wrap dough in plastic wrap and refrigerate at least an hour.

In a medium saucepan over medium heat, cook milk, sugar, and poppy seeds for 15 minutes.

Add the honey and lemon zest and cook 5 minutes more. Let cool.

Roll out the dough thinly and create circles.

Put about 1/2 teaspoon of filling in the middle of each circle. Fold up dough into a triangle and pinch the edges.

Bake about 10 minutes in 375℉ (190°C) oven until golden.