Put the poppy seeds in a clean coffee grinder, a spice grinder, or a small food processor and process until coarsely ground, about 20 seconds. Put the poppy seeds, milk, honey, raisins, ¼ cup sugar, ¼ cup almond flour, and 2 tablespoons butter in a small saucepan over medium-low heat. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Beat 1 egg in a medium bowl, then gradually add the hot poppy-seed mixture to the egg, whisking constantly. Stir in the orange juice. Cool at room temperature while you prepare the dough (or refrigerate in an airtight container for up to a few days before proceeding).

Beat the remaining 2 cups butter and 2 cups sugar with the paddle attachment of a stand mixer (or with a handheld electric mixer) until light and fluffy. Add 2 eggs, the orange zest, and the almond extract, and beat until thoroughly combined. Add the all-purpose flour, the salt, and the remaining ½ cup almond flour and stir gently to combine. Wrap the dough in foil or plastic wrap (or simply cover the bowl) and refrigerate for at least 2 hours and up to 3 days.

Heat the oven to 350° and line one or two baking sheets with parchment paper. Quarter the dough and place one quarter on a lightly floured surface. With a rolling pin, roll out the dough until it’s approximately ¼ inch thick. Cut into rounds with a 3-inch cookie cutter or glass, and transfer to the baking sheet(s). Put about 1 teaspoon of the poppy-seed mixture in the center of each round, and pull three edges of the dough over the filling to form a triangle and to partially cover the filling. Pinch the corners of the triangle to seal.

Beat the remaining 1 egg with 1 tablespoon water; lightly brush the hamantaschen with the egg wash. Bake the hamantaschen until golden brown, 15 to 18 minutes, then transfer the cookies to wire racks or paper towels to cool. Repeat with the remaining dough, filling, and egg wash. Serve immediately, or store in an airtight container at room temperature for up to a few days.