Mix first with paddle attachment, the butter with the orange zest, salt, icing sugar and almond powder. Add gradually the eggs and the 120g of flour. Do not over mix. When the mixture starts to become homogenized, add the remaining flour briefly. Let it rest few hours to the refrigerator before rolling. Roll out to 3mm thickness. Cut forming a crown shape and let rest again few hours into the refrigerator. Bake at 155ºC until it gets a golden color.