PREHEAT OVEN TO 300F DEGREES. IN A BOWL WITH A MIXER, BEAT BUTTER AND SUGAR UNTIL CREAMY. ADDD GROUND ALMONDS AND FLOUR; MIX ON LOWEST SPEED UNTIL DOUGH HOLDS TOGETHER. (ALTERNATELY YOU CAN JUST USE A BOWL AND A WOODEN SPOON TO DO THIS STEP, IT’S A GOOD WORKOUT FOR THE ARMS ^ ^)
SHAPE DOUGH INTO 1-INCH BALLS AND AND ROLL EACH INTO A 2-INCH ROPE. ON 2 LARGE BAKING SHEETS, FORM EACH ROPE INTO A CRESCENT, TAPERING TO POINTS AT ENDS AND SPACING COOKIES ABOUT 1-INCH APART.
IN A BOWL, COMBINE 1 TABLESPOON OF SUGAR AND 1 TEASPOON OF CINNAMON; SPRINKLE OVER COOKIES.
BAKE UNTIL COOKIES BEGIN TO TURN GOLDEN AT EDGES, SWITCHING PAN POSITIONS IN OVEN HALFWAY THROUGH BAKING, ABOUT 25 MINUTES. LET COOL ON PANS FOR 5 MINUTES THEN TRANSFER TO RACKS TO COOL COMPLETELY.