Cream the butter and powdered sugar with a mixer. Add grinded almonds, flour and water and mix it into a dough. Divide dough in 2 halves, then add zest of a half lemon into one half of the dough and knead it well. Wrap both pieces of dough into naylon foil and let it rest for 15-20 min.

With a help of a cake roller roll out the dough thick as is half the thickness of the finger. Cut out cookies with different molds, place them on the baking tray covered with a parchment paper. Bake cookies at 180 degrees Celsius from 10 -11 minutes, keep an eye on them because they should stay bright.