Preheat the oven to 180°C and line three baking trays with parchment.
Mix butter, sugar, flour, and semolina in a bowl until a soft dough forms.
Divide the dough into three equal portions on a floured surface.
Knead chocolate chips into the first portion and form 20 balls.
Flatten balls to 5cm discs and bake for 10 to 12 minutes until golden.
Knead lemon zest into the second portion and roll into a 20cm log.
Coat the log in demerara sugar and freeze for 30 minutes until firm.
Slice the log into 1cm rounds and bake for 10 minutes until pale golden.
Knead almond extract and most flaked almonds into the final dough portion.
Form 20 balls, top with remaining almonds, and flatten to 5cm discs.
Bake the almond biscuits for 10 minutes until golden-brown.