Mix all dry ingredients in a bowl, almond powder, Neo-Flour Premium Manioc, icing sugar, cinnamon and lemon zest.
Add the diced soft butter and mix until a homogeneous paste is obtained.
Add the egg and egg yolk, mix well.
Form a ball of dough, cover it and place it in the refrigerator for 2 hours.
Spread the dough to a floured work surface. Cut out shapes with a cookie cutter and place them progressively on the baking sheet-covered baking sheet. Reserve in the refrigerator 30min.
Preheat the oven to 180 °C.
Bake the shortbread cookies 10 to 15 min, or until golden, then let cool on a wire rack.