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1
Make the dough: add white chocolate to the bowl of a food processor; pulse until it is in small pieces.
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2
Add in the almonds; process for a few seconds more, until the chocolate is finely chopped and the almonds are broken up; set aside.
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3
In a bowl, gently whisk the flour, baking soda, and salt; set aside.
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4
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy.
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5
Gradually add the sugars and beat until light and fluffy, about 2 minutes.
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6
Add the eggs in one at a time, beating well after each addition and scraping down sides of bowl as needed.
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7
Beat in the lemon zest and vanilla extract.
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8
At low speed, add the white chocolate-almond mixture and mix just for a few seconds.
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9
Add the flour mixture in three batches, mixing just until combined.
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10
Scrape the dough out onto a large piece of plastic wrap and shape it into a rough dish (the dough will be quite sticky).
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11
Wrap the dough in the plastic wrap and refrigerate for 1 1/2 hours or until firm enough to shape.
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12
Divide the dough in half; on a floured work surface, shape each piece into a 12-inch log about 1 1/4 inches in diameter.
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13
Wrap each log in plastic wrap and refrigerate at least 2 hours until firm.
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14
Slice and Bake: position oven rack in the center of oven; preheat oven to 350; line two baking sheets with parchment paper.
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15
Unwrap one of the logs; slice the log into 3/16 inch thick rounds, slicing only enough cookies to fit on one of the prepared baking sheets, and arrange them 1 inch apart on the baking sheet.
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16
Bake for 11-13 minutes, until the edges just start to turn lightly golden.
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17
Transfer the cookies to wire cooling racks and cool completely; repeat with remaining dough.
