Spread the almonds on a baking sheet and toast in the oven for 10-12 minutes. Let cool. Then roughly chop the almonds Leave the oven on

Line a large baking sheet or two smaller ones with parchment paper.

In a bowl add the flour, sugar, lemon zest, salt and baking powder. Whisk to combine.

Make a well in the center of the dry ingredients.

Break the eggs into the well and add the vanilla and cooled melted butter.

Whisk together the wet ingredients slowly incorporating part of the dry ingredients.

Before the dry ingredients are completely mixed in with wet ingredients use your hands to finish incorporating the dry ingredients.

As the mixture starts to come together add the almonds.

Turn out unto a lightly floured surface and knead lightly. The dough should be firm but soft.

Divide the dough into 4 equal parts

Roll each part into a 10 inch log. If the almonds pot out poke them back into the dough and smooth the surface

Bake the logs in the middle oven rack for 20-25 minutes until golden brown. Remove from the oven and let cool on the baking sheets for 10 minutes

Reduce the oven temperature to 300 degrees

Arrange cut side up, unto the lined baking sheets. Return to the oven for 12-15 minutes.

Cool on a wire rack and store in an airtight container.