Preheat your oven to 350°F (175°C). Spread your all-purpose flour evenly on a baking sheet and toast for about 10 minutes.

In a large bowl, combine the cooled toasted flour, powdered sugar, ground almonds, and optional cinnamon. Whisk until uniform.

In another bowl, beat the lard or unsalted butter until light and fluffy, about 3-5 minutes.

Gradually add the mixed dry ingredients to the creamed fat, blending until a cohesive dough forms, about 2-3 minutes.

Roll the dough into small balls or flatten slightly. Arrange on a baking sheet lined with parchment.

Bake for 12-15 minutes, until edges are lightly golden. Watch carefully as baking time may vary.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.