|1||Stick + 2 Tbl unsalted butter|
|Juice of 2 lemons|
|Juice of 1 lemon|
Knead together the flour, butter, sugar, egg, baking powder and vanilla. Chill. Combine the almonds, sugar and lemon juice.
Divide the dough in half. Roll or pat into a 1/4-inch thick rectangle on a greased baking sheet. Spread the filling over the top. Pat out the remaining dough over the filling. Bake in a 300 F oven just until golden brown. Cut immediately into 1-inch by 2-inch rectangles. Cool.
Combine the lemon juice and enough sugar to make a thin glaze and brush over the top of the cookies. Wrap in alumnum foil. Store in an airtight container.