Preheat oven to 360F.

Cream together the softened butter, sugar, and honey.

Add your orange blossom water, vanilla extract, and lemon zest. Mix to combine.

Add one egg at a time and scrape the batter in between each addition.

Add your four and almond meal in two to three additions. Scrape in between each addition.

Add almond slices and mix to combine.

Wrap the dough in plastic wrap. Keep the dough 1/2" thick and square to make it easier to cut later.

Refrigerate for 30-40 minutes.

Once the dough is firm, cut it into 2"x3" rectangles, it should be 1/2" thick. My leaves are 14" in length and 11" in width. If your leaves are bigger or smaller, cut your leaves accordingly.

Lightly grease your baking pan. You can keep the lembas fairly close together since these are not going to spread.

Bake for 20-30 minutes. It should be firm and light golden brown. Let these cool before wrapping.