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Pour the almond flour into a skillet and set it over medium heat. Cook stirring frequently, until the flour begins to darken in color. Continue to cook, stirring constantly, until the flour is golden brown and smells toasty. Be careful - it can burn quickly!
Remove the almond flour from the heat and allow it to cool completely.
Add the toasted almond flour, all-purpose flour, salt, cinnamon, and sugar to a medium size bowl. Stir with a wire whisk to combine.
Cut the butter into ½-inch size pieces and dump it into the dry ingredients. Using a pastry cutter or your fingertips, cut or rub the butter into the flour until all of the flour feels coated with butter and the largest size pieces of butter in the mixture are pea size.
Sprinkle in 4 tbsp of ice water. Using your hands, gently toss the flour and butter around in the bowl so that it is all moistened by the water. Gently squeeze the dough together in the bowl. If it comes together into a loose ball of dough, do not add the last tablespoon of water. If it's too dry to come together, sprinkle in the last tablespoon of water.
Dump the ball of dough into the center of a long piece of plastic wrap. Wrap the dough tightly in the plastic wrap and let chill in the refrigerator for at least 30 minutes, and up to 48 hours, before rolling out and using.