First mix the caster sugar, butter, egg, lemon zest and salt.

Then mix in the baking powder and flour. Do not knead too much, it is mainly a good mix.

Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour.

Roll out the dough to the desired thickness before use.

Preheat the oven to 210℃.

Roll out the dough to a thickness of 2 mm. Cut out 24 round slices of 10 cm Ø.

Place 12 slices on a baking tray lined with baking paper.

Mix the almond paste with beaten egg until the paste can be piped.

Pipe balls of paste on the 12 slices of dough and cover them with the other slices of dough. Press the edges all around a little, with your thumbs or with a fork.

Mix the egg and egg yolk and brush the top of the cookies with it. Press 5 almonds per cookie into the top.

After half an hour, brush the cookies again with egg and bake them in the preheated oven for 10 to 15 minutes.