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Place the almonds in the bowl of a food processor and blitz until roughly ground.
Combine the almonds with the caster sugar, flour, baking powder, salt and lemon zest in a large bowl with a wooden spoon.
Add the cubed butter and using your hands, toss it in the dry ingredients to coat.
Use your fingertips to rub the butter into the dry ingredients until no large lumps remain.
Pour in the eggs and using a wooden spoon mix until well incorporated.
Turn the mixture out onto a board and gently coax the mixture together, ensuring no dry spots of flour remain.
Dust with a little extra flour if too sticky.
Wrap the biscuit dough and chill in the refrigerator for an hour.
Preheat the oven to 180°C.
Line two baking trays with baking paper.
Dust your workbench with flour and roll out the chilled dough to approximately 5mm in thickness.
Cut 6cm circles from the dough and transfer to the prepared trays.
Bake in the preheated oven for 12-15 minutes until light golden.
Allow to cool completely then dust generously with icing sugar and serve.