Beat the cubed butter and sugar with an electric hand mixer until creamy, then add the eggs and mix them in, then add the grated lemon zest, the flour mixed with the baking powder and salt, and the grated almond kernels. Stir until a firm but smooth dough is formed. Form this dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for about an hour.
Next, divide the dough into four pieces and roll out on a floured surface with both hands to about the thickness of your thumb. Cut 2 cm long pieces from these rolls and form them into almond paste.
Then heat the oil or fat in a deep fryer (180 °C) or in a large saucepan. Without a thermometer, you can tell how hot it is by sliding a small piece of dough into the fat – if it starts to bubble on the spot, the heat is right.
To fry, slide the muzmonds from a spoon into the hot oil. When they have visibly risen after two minutes, gently turn the muzamonds with the spoon. They are ready when they are nicely browned on both sides: This will take no more than five min. total.
Fish the brown muzu almonds out of the fat on the spot, place them on a plate lined with kitchen paper and cool completely, then dust them with powdered sugar, rubbing it through a large sieve with a spoon for this purpose.
The finished mu