step 1

Preheat oven to 350 degrees. Line a large sheet pan with parchment paper. Add almond flour and toast for 9 to 10 minutes, stirring halfway. Once done toasting, transfer almond flour to a large bowl and allow to cool for 10 minutes. Set aside sheet pan with parchment paper.

step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and powdered sugar together on medium-low speed until shortening forms pea-sized crumbs.

step 3

In the large bowl with the cooled almond flour, add the gluten free flour, cinnamon, and salt. Whisk together until combined. Add flour mixture to the shortening/powdered sugar mixture and mix on medium-low speed until combined, this will take a few minutes. Press the dough together to form a ball.

step 4

Place a sheet of parchment paper on your work surface and lightly dust with gluten free flour. Place dough in the center of prepared parchment paper. Place a second sheet of parchment paper on top of the dough. Using a rolling pin, roll out the dough to an even 1/2 inch thickness. Grab a 2 inch round cookie cutter and dust in gluten free flour. Remove the top sheet of parchment paper and cut out the cookies. Use a spatula to carefully move cut out cookies onto the prepared sheet pan, spacing them about 1 1/2 inches apart. Re-roll dough scraps and cut out cookies until all the dough has been used.

step 5

Bake for 13 to 15 minutes, or until the tops of the cookies begin to crack and the edges are a light golden brown. Allow cookies to cool completely on sheet pan as they are very delicate and will fall apart if moved while still warm.