1 c. flour
3/4 c. fine ground blanched almonds
1/2 c. vegetable shortening
1/2 c. sugar
Pinch salt
1/4 tsp. cinnamon
1 egg, lightly beaten
Powdered sugar for frosting

Place flour in a heavy skillet over low heat and cook about 7 minutes. Stir occasionally with wooden spoon, making flour does not brown. This process gives the flour a "nutty" flavor. Cool; put flour in a bowl and mix in almonds, sugar, salt and cinnamon. Work in vegetable shortening and egg with your hands until a dough forms. Shape the dough into 1 inch balls and place them on an ungreased cookie sheet. Flatten the centers of the cookies with your finger. Bake in 300 degree oven for about 30 minutes or until golden. Cool. Dust with powdered sugar. These cookies will stay crisp several weeks in a metal tin. In Spain, however, they are eaten soft. To soften, wrap cookies lightly in wax paper and leave them about 6 days.