In your food processor, grind the almonds into almost resembling almond flour.

Add the rest of the ingredients except the poppyseed and pulse until combined and a dough forms.

Sprinkle poppyseed in and pulse one more time.

Remove from food processor into a bowl and using a small ice cream scoop, form into half balls or roll into small balls with your hands.

Place in an airtight container and refrigerate for up to a week.