Toast the flour in an ungreased skillet, stirring often to prevent burning. When the flour is lightly golden and smells nutty, transfer it to a plate to cool completely before moving on to the next step.
Beat the lard, cinnamon, and sugar, in a large bowl until light and fluffy, then beat in the ground almonds until combined.
Add the flour and beat just until combined and you have a cohesive, smooth dough.
Now roll out bits of the dough a little at a time until it is 1 inch or 2½ cm thick, and cut it out with 2 inch / 5 cm diameter cookie cutter. To help retain the shape, don't twist the cookie cutter as you push it down. Transfer the cookies to a parchment lined baking sheet.
Bake in a 350℉ / 180℃ pre-heated oven for 12-15 minutes, or until lightly golden brown. Transfer them to a rack to cool completely.
Once cool, sprinkle the tops with powdered sugar. These are best enjoyed at least a day after baking, as this allows them time to fully set before enjoying.
