Pulse 1½ cups (8 oz.) blanched almonds, toasted and cooled and 3 Tbsp. (38 g) granulated sugar in a food processor until chopped fine. Add 1 cup (113 g) powdered sugar, 2¼ cups (281 g) all-purpose flour, ½ cup (56 g) cornstarch, ½ tsp. cinnamon, ¾ tsp. finely grated lemon zest, and ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt pulse until combined well.
Remove top sheet of parchment from 1 round. With a 3½" fluted cookie cutter, cut out cookies; chill scraps. (If dough becomes too soft to work with at any time, freeze on parchment paper until very firm.) With a 1" fluted cookie cutter cut and lift out centers from half of the cookies.
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