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Cream together 270g (about 1.2 cups) of butter. Add 500g (about 4 cups) of flour, 2 eggs, 150g (about 1.5 cups) of finely chopped almonds or other nuts, 20g (about 2 tablespoons) of ground cinnamon, the grated zest of one lemon, and 250g (about 2 cups) of powdered sugar. Mix until well combined. Cover the dough with a cloth and let it rest in a cool place for a day.
The next day, on a lightly floured surface, roll the dough out to a thickness of 1.5 cm (about 0.6 inches) and use cookie cutters to shape the cookies. Brush the cookies with beaten egg, place them on a greased and floured baking sheet, and bake them in a moderately hot oven.
