To begin, add your butter and sugar to a mixing bowl and beat with a mixer till creamy. Add your lemon zest, vanilla and egg white and mix together till combined. Add your almond flour and mix together till you have a consistent cookie dough.

Place a piece of saran wrap on your counter (about a foot long). Place your cookie dough onto the middle of your saran wrap and gently push it into a log (about 2 1/2-3 inches wide). Wrap your cookie dough log and place it in the fridge to chill for at least 2 hours.

After 2 hours, preheat your oven to 350. Spray a tray with non-stick spray, or line with parchment paper.

Sprinkle about 2 tbsp of sugar on a plate. Remove your cookie dough log from the fridge and from the saran wrap. Roll your cookie dough log in the sugar, till the entire log is covered. Then, using a sharp knife, cut each cookie (about 1/3-1/2 inch thick) and place on your tray.

Bake in the oven for 16-18 minutes, or till the edges are golden.

Let cool.