Preheat the oven to 350ºF (180ºC). Combine the flour and almond meal and spread on a baking sheet. Toast the mixture in the oven for about 20 minutes, stirring a couple times so it toasts evenly (the amount of time will really depend on the size of your baking sheet, gas vs electric oven, etc). Keep a close eye so it doesn’t burn. It should be just lightly toasted and somewhat tan in color. The toasty fragrance will be the strongest indicator. Remove from the oven and cool to room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the room temperature butter with the confectioners’ sugar and cinnamon until smooth and creamy. Start on low speed and then carefully ramp it up to avoid making a mess of confectioners’ sugar.

Add the cooled flour and almond meal mixture and combine until you have a cohesive but crumbly dough. The dough should hold together if you press it together, but should easily fall apart. If the dough is excessively sandy/crumbly, you can add a little bit of cold water (similar to how you bind pie dough together) one tablespoon at a time and combine until it’s still crumbly but can easily be pressed together into a cohesive dough. This is not traditional, but I find it really helps make the dough a bit easier to handle.

Line a baking sheet with parchment paper and set aside. Remove the dough from the mixer bowl and transfer to a clean work surface. You can put parchment paper on top of the work surface if you want to ensure it doesn’t stick, though I didn’t use one and my dough was easy to wiggle free any time it started to feel stuck.

Carefully roll out or pat the dough to a thickness of ½-inch. If you want to roll it, place a piece of parchment paper over the top so it doesn’t crumble or stick to the roller. I pat the dough by hand kind of like I do with scones. Just make sure to pat it out as evenly as possible.

Cut the dough into circles using a round cutter, about 2 inches in diameter. Carefully transfer the cut cookies either using a small spatula or transfer them directly inside the cutter and then use your finger to gently poke the dough free from the cutter onto the prepared baking sheet (this is what I do). Reroll/pat the scraps carefully and repeat by cutting more cookies.

Bake the cookies for 15 to 20 minutes or until the edges turn just barely golden brown and feel firm to the touch. Remove from the oven and cool completely on the baking sheet. Moving them while they’re hot could cause them to crumble.

Dust the tops of the cooled cookies with powdered sugar and serve.