Grate almonds, ensuring not to grind them into a powder.

In a bowl, combine the grated almonds, flour, and sugar.

Blend in the softened margarine using your fingers or a pastry blender until the mixture resembles coarse crumbs.

Add the eggs and cinnamon to the mixture.

Mix all ingredients thoroughly until a well-combined dough forms.

Divide the dough into two equal portions.

Shape each portion into a long, square block, approximately 2 inches in size.

Wrap each block tightly in wax paper.

Chill the wrapped dough blocks in the refrigerator or freeze them overnight.

Preheat your oven to 375°F (190°C).

Remove the chilled dough from the refrigerator or freezer.

Using a sharp knife, carefully cut the dough into thin slices, about 1/8-inch thick.

Arrange the sliced cookies on ungreased cookie sheets, leaving a small space between each cookie.

Bake in the preheated oven for 10 to 15 minutes, or until the edges are lightly golden brown.

Once baked, immediately remove the cookie sheets from the oven.

Transfer the almond slices to wire racks to cool completely.

Store the cooled almond slices in airtight containers to maintain their crispness.