Pour the sugar with the lemon zest into a blender and mix well. Add the almonds and mix again. Add the lemon juice and stir with a spoon, then add the egg white and continue stirring.
Divide the mixture into 10. Form balls and dip them first in granulated sugar, then in icing sugar. Place the cookies on the baking sheet lined with baking paper. Press them lightly in the center with your thumb. Bake at 180 degrees for no more than 10/15 minutes.
Remove from the oven and leave to cool. The almond and lemon bundt cakes are ready to be served
