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EQUIPMENT: 2 rimmed baking sheets lined with parchment paper
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In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes.
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Add the egg yolks and vanilla and beat until combined.
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Turn the mixer to low speed and add the lemon zest and poppy seeds.
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Carefully add the flour, mixing just until incorporated.
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Divide the dough in half and roll each half into a 12-inch cylinder.
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Place half the sliced almonds on a piece of parchment paper or wax paper and roll 1 log in the almonds, pressing lightly so they adhere to the log.
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Repeat with the second log of dough and the remaining almonds.
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Wrap each log in parchment paper or wax paper and twist the ends.
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Refrigerate for at least 4 hours or overnight, until firm.
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When ready to bake, preheat the oven to 350F.
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Remove the logs from the refrigerator and rest for 10 minutes.
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Cut the logs into ⅜-inch slices and place them on the prepared pans 1 inch apart.
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Bake until the bottoms and edges of the cookies are just beginning to brown, 12 to 15 minutes.
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Cool the cookies on the pans on a rack.
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Repeat as needed with the remaining dough and cooled pans until all the cookies are baked, or freeze the dough for future use.
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Store the cooled cookies between layers of parchment paper or wax paper in an airtight container for up to 1 week.
