Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and toast it for about 10-15 minutes until golden brown.

In a large mixing bowl, whisk together the toasted flour, powdered sugar, ground almonds, and cinnamon until thoroughly combined.

In a separate bowl, cream the softened lard or butter with a mixer until fluffy. Gradually add the dry mixture, mixing until combined.

Roll small portions of the dough into smooth balls, flatten slightly, and place them on a lined baking sheet, ensuring they're spaced apart.

Bake for 10-12 minutes until edges are set and lightly golden, then remove from oven.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.