Using an electric mixer, cream together the butter and sugar on medium speed until the mixture is smooth, creamy, and fully combined. This should take about 2–3 minutes. Scrape down the sides of the mixing bowl with a spatula to make sure all of the butter and sugar are incorporated evenly.

Add the fresh lemon zest to the bowl and mix on low speed until the zest is evenly distributed throughout the mixture, adding a subtle citrus aroma.

Add the salt and almond extract and continue mixing on low speed just until incorporated. Pause to scrape down the sides of the bowl again to ensure a consistent texture.

Add the almond flour in three separate additions, mixing on low speed after each addition. At first, the dough will look crumbly and dry — this is normal. Continue mixing gently and patiently on low speed. Eventually, the mixture will begin to clump together and form a cohesive dough. Once the dough starts to stick together and hold its shape (like in the visual example in the original recipe), stop the mixer.

Divide the dough into two equal portions. Shape each portion into a ball using your hands, then roll each ball into a log approximately 1 ½ inches in diameter. Wrap each log tightly in plastic wrap. You can gently roll the log again after wrapping to smooth out the surface and even out the shape. Refrigerate the dough logs for at least 2 hours and up to 24 hours to firm them up.

When you’re ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper to prevent sticking and promote even baking.

Unwrap the chilled dough and use a sharp knife to slice the logs into ¼-inch thick cookies. Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each one to allow for minimal spreading.

Bake for 7–10 minutes, until the edges and bottoms of the cookies are just barely golden. Keep a close eye on them near the end of baking to avoid over-baking — the cookies should remain pale and tender. If you’re baking both trays at the same time, be sure to rotate them from top to bottom and front to back halfway through baking for even browning.

Once baked, allow the cookies to cool directly on the baking sheet for about 10 minutes. Then carefully transfer them to a wire rack to cool completely.

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, place in a freezer-safe container or zip-top bag and freeze for up to 3 months.