For the dough, knead in flour, baking powder, sugar, 1 pinch of salt and butter in pieces until a crumble-like mass is formed. Add lemon zest and honey and work into a smooth dough with the dough hooks of the mixer.
Line two baking trays with baking paper. Form the dough into about 40 balls of the same size. Spread half of the balls on a baking tray with enough space between them and press them slightly flat. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
manufacturer) bake for about 6 minutes. Let it cool down.
Place the remaining balls on the tray. Spread nuts on top and press flat. Bake in the same way and let them cool down.
For the creamy icing sugar sieve. Stir softened butter and honey until smooth. Spread on the biscuits without nuts. Place the nut cookies on top and press them down a little. Store in a cool place so that the cream becomes firm.