1 cup vegan butter - room temperature
2/3 cup vegan icing sugar (for cookie dough) + 3/4 cup vegan icing (for dusting)
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Lemon zest from one lemon
50 grams of blanched sliced almonds (lightly toasted)
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