In a medium bowl, sift the wheat flour with the almond flour and salt.
In a large bowl with an electric mixer or balloon whisk, cream the butter with the two types of sugar for 3 minutes until light and fluffy.
Add the egg yolks, vanilla extract, lemon juice and zest and beat for 1 more minute until blended.
Add the flour mixture and mix with a rubber spatula until a soft dough forms that does not stick to your hands.
Divide the dough into two equal parts, wrap each in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
After the refrigeration time, preheat the oven to 180°C and place baking paper on 2 large baking trays.
Roll out each portion of dough with a rolling pin (no matter the shape) until it is 8 mm thick.
Cut the dough with a cutter of about 5 cm in the shape of your choice, it can be circular, heart-shaped, star-shaped, etc. Take the leftover dough, stretch it and cut it again.
Once you have all the cookies cut, place them on trays 3 cm apart and refrigerate them for 10 minutes before baking.
Bake the cookies for 8-10 minutes until lightly browned. Once ready, let them cool for 10 minutes on a wire rack.
Decorate as desired with royal icing or lemon buttercream.