Cream the light butter with the sugar and the grated lemon zest. gradually add the eggs.
Mix the starch, flour and baking powder and fold in the almond kernels. Last but not least, add the rum and let the dough rest in the refrigerator for 1 hour. Now, using two teaspoons, cut and shape small dumplings from the dough. Bake the almonds in 180 °C hot fat for about 3 minutes until golden brown. Drain and dust with powdered sugar.