In a medium bowl, mix together the flour, sugar, lemon zest, and salt.

Add the butter and blend with a pastry blender or a fork until the mixture resembles coarse crumbs.

In a small bowl, beat the egg, vanilla extract, and almond extract together and then knead into the flour mixture until it just comes together into a dough.

Gather the dough into a ball, press to flatten, and place in an airtight container to chill for 30 minutes (or up to 3 days).

When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.

On a floured surface, roll the dough out to ⅛-¼ inch (4-6mm) thick and using a 2 ½-inch (6cm) scalloped-edged cookie cutter, cut out as many rounds as you can. Using a ¾-inch (2cm) round cutter, cut a hole in the center of each cookie. The scraps can be gathered and rerolled.

Place the cookies an inch or two apart on the baking sheets, brush with the egg wash and then sprinkle with some sliced almonds and sugar.

Bake for about 15 minutes, rotating the pans halfway through, until golden. Let cool on wire racks while you bake the remaining cookies.

String up with a little ribbon to use as decorations or eat as is. Store leftovers in an airtight container at room temperature for up to 5 days.