For the dough: put butter into a bowl, (ideally use a food mixer, if not mix by hand). Whisk/beat until creamy while adding the icing sugar. Add the egg yolk followed by the salt, vanilla extract and lemon juice. Mix until everything is well blended together.

If using a food mixer, remove the whisk attachment, add the dough hook, and lower the speed. Stir in the almond flour and the sifted all-purpose flour. Mix until a dough forms.

Wrap in plastic foil. Place in the fridge for 1 hour.

Preheat the oven to 180°c. Cover a baking tray with baking paper.

Take the dough out of the fridge and roll out (0.5 cm thick) on a lightly floured surface. Cut out the cookies using a cookie cutter of choice. Use a smaller cookie cutter to cut out the middle of the cookies. Transfer them on the baking tray.

Place in the oven for 8 minutes until they look dry. Let them cool completely on a cooling rack.

Dust the cookies with the cut outs with icing sugar. Spread the Biscoff Spread on top of the cookies. Place a cut out cookie on top of a cookie covered with spread, press lightly.