Line 3 cookie sheets with a parchment paper.

Cream the butter and sugar. Add in the egg white mixed with the vanilla and beat on medium speed for a minute or two until combined.

In a small bowl, combine the flour, ground almonds, grated lemon zest and spices.

Slowly add in the flour mixture and mix until combined, stopping the mixer to scrape the sides of the bowl and combine all the flour.

Add 1 Tablespoon of the Nocino (or other liqueur or water). Add in more 1 teaspoon at a time if needed until the dough is combined (but not too wet).

Remove the dough and wrap it in plastic wrap. Let chill for about 30-45 minutes. While dough is chilling, preheat the oven to 350 F.

Lightly flour a clean counter or a pastry board. Cut the dough into 4 parts. Roll the first part of dough into a rope that is about 18 inches long. Cut the rope into two parts. Cut the first section into cookies that are about 3 inches long and about 1/2 inch thick. Line them up with some space between them on a the first baking tray. Press down a little on the cookie. Continue the process with the other parts of the dough.

Bake for about 15 minutes or until the edges just start to turn golden brown. Dust with confectioner's sugar.