I'd like to make these again. I've substituted almond flour for toasted ground blanched almonds since it is now available.

This recipe is from The Complete Spanish Cookbook by Jacki Passmore. My book is getting a little beat up.

Blend in bowl

• 2 c. flour
• 2 t. cinnamon
• 1/4 t. salt
• 1 c. almond flour

In separate bowl cream together

• 1 1/3 c. butter or lard
• 1/2 c. sugar

Then blend in 

• 1/4 c. Cointreau or Grand Marnier (I may have used a tsp. of vanilla extract in the past or any good tasting liquor. I don't remember adding this ingredient.)
• 1 egg

Work in flour mixture to make crumbly dough. 

At this point the recipe says to roll out to 3/4" and cut into oval shapes. I think it would be easier just to chill dough slightly, roll into ball and pat into rounds.

Bake 20' @ 325F, let cool then dust with confectioners sugar.