In a large bowl, whisk together the flours, baking powder, salt and
cinnamon; set aside.
In a small bowl, whisk together the sugar, orange juice and oil.
Combine the wet ingredients with the flour mixture.
Stir together until the dough comes together. The dough should be a little
softer than a pasta frolla dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 20
While the dough is resting, preheat the oven to 350 F and line your baking
sheets with parchment paper. I lined two as you want to leave some space
between the cookies as they spread while they bake.
Take out the dough from the refrigerator and put on a clean counter. Start
to take out portions of the dough and roll them into cylinders about 5 inches
Roll each cylinder in some sugar and form into a ring by bringing the ends
together and pinching them softly. Place each ring on the tray.
Bake for about 15-20 minutes or until golden.