|Butter||150 Gram, softened (1/2 Cup Plus 2 Tablespoons)|
|Sugar||150 Gram (3/4 Cup)|
|Lemon peel||1⁄2 , grated|
|Baking powder||1 Pinch|
|All purpose flour||250 Gram, sifted (1 2/3 Cups)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Blanched almond halves||175 Gram (1 1/2 Cups)|
Cream butter and sugar in a large bowl until light and fluffy.
Add egg, lemon peel, salt, baking powder and flour; mix thoroughly to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
Grease baking sheets.
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut into 1-1/2-lnch (3.5-cm) squares.
Beat egg yolk with a few drops of water; brush over squares.
Arrange 4 almond halves on each square.
Place cookies on greased baking sheets, leaving room between each one for spreading during cooking.
Bake 10 to 15 minutes or until golden.
Let cookies cool slightly on sheets then remove with a spatula to cool on a rack.