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

Mix butter and sugar with an electric mixer until light and fluffy. Add in the flour, cinnamon, chopped almonds and water. Stir the mixture into a soft dough.

Drop small balls of the dough, around 1/2 - 3/4 inch wide onto the baking sheet. These cookies will spread a lot, so leave around 5 inches space between them.

Bake in a preheated oven until the cookies are thin and golden brown, taking care not to burn them. The edges will brown more than the middles. This can take 10-15 minutes depending on your oven. The cookies need to baked through enough so they become crisp not chewy, but don't let them burn. If they're browning too fast, you might need to turn down the oven slightly.

After baking, let them to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. They will crisp up as they cool.

Store in an airtight container to maintain their crispness. They taste even better as the days go on!