Preheat oven to 180°C (350°F). Place the butter and sugar in the bowl of an electric mixer and beat for 4 minutes or until light and creamy. Add the almonds and beat for 2 minutes. Fold through the flour and lemon rind and mix until well combined. Roll tablespoonfuls of the mixture into logs and bend to form a crescent shape. Place on a baking tray lined with non-stick baking paper and bake for 15–20 minutes until golden. Cool on a wire rack and roll in icing sugar. Makes 24.
+ You can make the shortbread in advance and store between layers of non-stick baking paper in an airtight container for up to 3 days.