Steps
- Preheat the oven to 350°F / 175°C. Spread ¾ cup of raw blanched almonds on a baking sheet and toast for 8-10 minutes, until fragrant and lightly golden. Reduce the oven to 250°F / 120°C.
- Cool the almonds briefly, then grind to a fine meal. Beat ½ cup of room-temperature lard with ¾ cup of sugar and ½ teaspoon of ground cinnamon.
- Mix in 1½ cups of all-purpose flour and the ground almonds. Bring the crumbly dough together into a ball, then roll out ½in / 1.3cm thick.
- Cut into rounds and place on a greased baking sheet. Bake for 25-30 minutes, until the edges are lightly golden. Cool completely on the sheet before dusting with icing sugar.