Directions

1. In a food processor pulse toasted almonds with on/off turns until finely ground. In a small bowl combine flour, the ground almonds, and salt; set aside.
2. In a large bowl beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add egg, vanilla, lemon peel, and, if desired, almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half. Cover and chill for 2 hours or until dough is easy to handle.
3. Preheat oven to 350 degrees F. On a lightly floured surface roll half of the dough at a time to 1/4 inch thick. Using a 2 1/2- to 3-inch cookie cutter, cut dough into desired shapes; reroll scraps as necessary (if necessary, chill scraps before rerolling). Place cutouts 1 inch apart on an ungreased cookie sheet.
4. Bake in the preheated oven for 8 to 12 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.