1. Preheat the oven to 180 °C. Spread the flour evenly on a baking tray and toast for 15-20 minutes, stirring every 5 minutes, until pale beige and nutty-smelling. Scatter the ground almonds alongside for the last 5 minutes.
2. Leave to cool completely (warm flour would melt the lard), then sift.
3. Beat the room-temperature lard with two-thirds of the icing sugar until fluffy, add the toasted flour, almonds and cinnamon and work by hand into a crumbly dough that just holds together.
4. Roll out between two sheets of baking paper to 1.5 cm thick and chill for 30 minutes; then cut out small round or oval shapes and place on a lined baking tray.
5. Bake at 170 °C for 12-15 minutes until the edges just colour; leave to cool completely on the tray (they crumble when warm), then dust with the remaining icing sugar.
6. Wrap each one in tissue paper and serve on the Christmas table.
Tip: The name comes from "polvo" (dust) – they crumble to powder in your mouth; in Spain people gently squeeze the wrapped cookie in their palm before eating it.
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