Beat butter in a baking bowl until soft. Stir in sugar and salt, then one egg at a time, continuing to stir until light in color.
Mix in lemon zest and all remaining ingredients. Pour the dough into a baking tray lined with parchment paper, spreading it to a thickness of about 1 cm.
Bake for about twenty minutes in the middle of the oven heated to 180 degrees. Remove from the oven.
Mix the powdered sugar and the juice of one lemon well and brush the hot pastry with it.
Cut into 1 x 7 cm long sticks and cool on a rack.
Shelf life: in a tin well sealed in about two weeks.
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