Preheat the oven to 350°F / 175°C. Line a large baking sheet with parchment paper.
Beat 85g of softened butter, 135g of sugar, ¼ teaspoon of salt, the zest of 1 lemon, 1 teaspoon of almond extract, and 1½ teaspoons of baking powder until creamy.
Beat in 30g of lemon juice and 2 large eggs. Mix in 240g of all-purpose flour on low speed to make a sticky dough.
Shape into a 13 × 3 × ¾in / 33 × 7.5 × 2cm log on the sheet. Bake for 25 minutes and cool for 15 minutes.
Reduce the oven to 325°F / 165°C. Lightly spray the log with water, including its sides. Wait 5 minutes, then cut straight down into ½in / 1cm slices with a serrated knife.
Stand the slices upright on the baking sheet. Bake for 30-35 minutes, until dry and golden at the edges. Cool on a rack.
