Begin by toasting 2 cups of all-purpose flour in a dry skillet over medium heat for about 5-8 minutes until light golden brown.

In a mixing bowl, combine 1 cup of powdered sugar, 1 cup of ground almonds, and a teaspoon of cinnamon if desired.

Add 3/4 cup of softened lard or butter into the dry mixture and blend until the mixture resembles coarse crumbs.

Roll the dough into balls about 1 inch in diameter and flatten them slightly on a baking sheet lined with parchment paper.

Bake in a preheated oven at 350°F (175°C) for 10-15 minutes until edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Dust cooled cookies generously with additional powdered sugar before serving.