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1
Start by making the lemon curd so that it has time to cool.
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2
Using a hand mixer, cream together the butter and sugar until combined.
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3
Add in 1 egg at a time, each time mix until just combined.
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4
Mix in the pinch of salt and the lemon juice.
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5
Add the mixture to a small pot over low heat. Continuously gently stir for about 10-15 minutes until thickened, enough to coat the spoon.
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6
Allow to cool completely. It will thicken a little further as it cools.
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7
Now for the cookie. Add the flour, powdered sugar, butter, salt and egg to a food processor fit with the dough blade. Pulse until mostly combined.
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8
Add in the almonds and lemon zest and pulse a couple times to mix in.
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9
Pour the dough out onto a floured surface and work any loose pieces into the dough.
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10
Roll into a log about 1 1//2 inches round. Cover with plastic wrap and again roll gently just to form a smooth log.
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11
Pop into the freezer for 10 minutes.
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12
Preheat your oven to 350 degrees.
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13
Slice the dough about a 1/4 inch thick rounds and place onto a parchment lined cookie sheet.
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14
Bake for about 12-14 minutes until just lightly golden on the edges. Cool completely.
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15
Top each cookie with a little bit of lemon curd and a sprinkle of chopped toasted almonds.
