Toast the flour
Preheat the oven to 325° F (160° C). Spread the All-purpose Flour in a thin, even layer on a baking sheet and toast it for 6 minutes, stir, then toast for 6 minutes more, until it smells nutty and looks very pale beige. Set it aside to cool completely before you mix the dough.
Toast and grind almonds
Spread the Blanched Almonds on a second baking sheet and toast them for 8 minutes. Add the Sesame Seeds for the last 2 minutes so they turn lightly golden and smell nutty. Let both cool, then pulse the almonds in a food processor until very fine; keep the sesame seeds aside for finishing.
Mix the dry ingredients
In a large bowl, whisk together the cooled toasted flour, ground almonds, Powdered Sugar, Ground Cinnamon, and Salt until the mixture is evenly blended and fluffy.
Work in the lard
Add the Lard at room temperature and rub it into the dry mixture with your fingertips or a fork until it looks like damp sand and starts to hold together when squeezed. If it still seems crumbly, keep pressing it together in the bowl rather than adding liquid.
Shape the cookies
Divide the dough into 24 pieces and shape each one into a thick round or oval, about 1 1/2 inches wide. Set them on a parchment-lined baking sheet with a little space between each cookie, then gently press the toasted sesame seeds onto the tops.
Bake the polvorones
Bake at 325° F (160° C) for 12 to 15 minutes, until the bottoms are just barely golden and the tops are still pale. Leave the cookies on the baking sheet for 5 minutes so they firm up before you move them.
Cool and dust
Transfer the cookies to a rack and cool completely, then dust them generously with the remaining powdered sugar. Handle them gently, because polvorones are delicate and very crumbly when warm.
