Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

With an electric mixer, blend the butter and sugar until pale and creamy.

In a bowl, whisk the all-purpose flour, almond flour, cinnamon, and salt together.

Gradually blend the flour mixture into the butter mixture.

Press the dough into a ball and then roll out on a lightly floured surface to a ½-inch (12mm) thickness.

Cut circles of dough with a 2-inch (5cm) round cookie cutter and carefully place on the prepared baking sheets.

Bake for about 20-25 minutes, until the edges are a pale golden brown.

Let cool completely on the trays before moving them or they might break apart. Dust with powdered sugar before serving.

Store these cookies in an airtight container at room temperature for up to 5 days.