Combine flours, salt, Anchor Unsalted Butter and sugar in bowl. Mix with fingers until it forms flaky crumbs and lumps. Mix in the egg, almond extract and lemon juice. Continue to mix until it clumps.
Shape into two balls, flatten into disks, wrap in plastic and refrigerate for at least 1 hour, preferably over night.
 

Preheat oven at 175°C.
 

Let the dough sit for at least 10 - 15 minutes before attempting to work with it. Allow to relax enough to become somewhat pliable before rolling out.
 

Roll out a disk to a 5mm thickness.
 

Dip cutter into flour and cut out cookie shapes.

Place on Silpat, with distance between the cookie shapes.
 

Bake for 8-12 minutes, until the edges are slightly golden brown. Let cool on a rack.