Combine the flour, sugar and cinnamon together. Add the melted shortening until all is mixed in well. Stir in the anise and knead for 5 minutes. Roll into 1 inch balls and place on an ungreased cookie sheet 2 inches apart. Place a blanched almond on top of each cookie and push down slightly.
Bake at 250 degrees F (120 degrees C) for 30 minutes. You do no want to brown the cookies. They should remain pale. Let cookies cool on cookie sheet for 30 minutes.