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Preheat your oven to 150 ℃/300°F (fan-forced). It’s preferable to use weight measurements, the recipe will need less adjusting if you do so.
In a mixing bowl or food processor, combine all of the ingredients above until just combined. If using a Thermomix, mix 5 seconds, speed 4. Scrape the sides to incorporate the bits around the edge.
**The mixture should be thick and sticky so if it feels very wet, it’s important to add more almond meal.
Roll tablespoons of the mix in your (wet) hands and place them onto a tray lined with baking paper.
Flatten slightly with the back of a wet fork.
Mix together the cinnamon sugar and sprinkle over the cookie.
Bake for 20-30 minutes or until starting to brown on top.
Allow to cool fully. They will firm up a little as they cool.
Store in an airtight container in the fridge or freezer.