Slit the vanilla bean lengthwise, scrape out the pulp with a sharp kitchen knife and mix with the softest butter (1), sugar, salt and egg yolks. Sift the flour over it, knead everything together to a smooth shortcrust pastry and let it rest in the refrigerator for 2 hours, wrapped in parchment paper or foil.
Preheat the oven to 200 °C.
Cream the butter (2) with the sifted powdered sugar and the eggs. Fold in the almond kernels, lemon zest and flour by the spoonful. Roll out the shortcrust pastry and line the bottom and sides of a cake springform pan with it. Spread the filling on the bottom and bake the cake on the second rack from the bottom for 45 minutes. Let the cake cool in the pan.
Other : for 12 pcs.
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