Preheat the oven to 350°F (180°C).
Place the almonds on a baking tray and toast in the oven until they are lightly browned, about 8-10 minutes. Reduce the oven temperature to 250°F (120°C).
Take the almonds out of the oven and grind into a flour-like texture in a food processor.
Beat the lard, sugar, and cinnamon with an electric hand mixer until smooth and creamy.
Add the flour and ground almonds to the lard mixture and incorporate into a crumbly dough. Work the dough into the shape of a ball.
Place a sheet of waxed paper or parchment onto a clean countertop or cutting board, then place the ball of dough on top. Carefully flatten it with a floured rolling pin to a rectangle that's about ½ inch (12mm) thick.
Cut the dough into round cookies with a cutter, then gently move the cookies to a greased baking tray with a spatula.
Bake the cookies for 25-30 minutes, until you see the edges start to turn a golden brown. Allow the cookies to cool on the tray, as moving them while they're hot will likely cause them to crumble.
Once the cookies have cooled completely, dust them with powdered sugar and serve at room temperature. Enjoy!