Beat the butter with the sugar. Mix egg with salt and add to butter form. Grate lemon over the dough. Gradually mix flour into the dough. Stir in the sliced almond kernels, bring the dough together and chill for one night.
Preheat the oven to 170 °C.
Mix the powdered sugar with water. The amount should be dense enough to lightly cover the finger stuck in the glaze.
Roll out the dough between the dough sticks to a height of one centimeter. Cut strips three and a half inches wide.
Cut these in turn into pieces one centimeter thick. Place croquettes on the baking sheet, bake for 10 to 14 min and brush with glaze while still hot. This is the only way to make the glaze shiny and transparent.
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