Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
Spread the All-Purpose Flour in an even layer on the prepared sheet and bake, stirring every 5–7 minutes, until the flour is pale golden and smells toasty, about 15–20 minutes; let it cool completely.
Toast the Blanched Almonds on a separate sheet or in a skillet until lightly golden and fragrant, then let cool and pulse in a food processor to a coarse meal (avoid turning into a paste).
In a large bowl, beat the room-temperature Lard with the Powdered Sugar and Ground Cinnamon until smooth and slightly fluffy.
Add the cooled toasted flour, the ground almonds, and a pinch of Salt to the bowl and gently fold together until a soft, crumbly dough forms—press it once or twice to bring it together into a cohesive mass.
Shape the dough into small balls or rounds (about 1½ tablespoons each) and flatten slightly; place them on the lined baking sheet. Chill the shaped cookies in the refrigerator for 20–30 minutes to firm up.
Bake the chilled cookies for 12–15 minutes, until they are set but still pale (they should not brown much). Remove from the oven and let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
While the cookies are still slightly warm or once cooled, roll them in additional powdered sugar (or dust with more Powdered Sugar) and press a few Sesame Seeds onto the top of each cookie as a rustic garnish.
Allow the polvorones to rest for a few hours so they reach that classic crumbly texture, then store in an airtight container at room temperature for up to a week.
