Grind the chia seeds in a spice grinder or coffee grinder until powdery and add to a small bowl. Stir in the warm water and let the mixture sit until it gels, about 5 minutes. 

Preheat the oven to 375F (190C) degrees and line two large, rimmed baking sheets with parchment paper.

Break up the almond paste into small pieces with your fingers and add to the bowl of a stand mixer fitted with a paddle attachment.

Add the almond flour, ⅔ cup sugar, almond extract, salt, and the chia mixture to the stand mixer and beat at low speed until a smooth, pliable dough forms. If the dough seems too dry or isn’t coming together, beat in 1 additional teaspoon of water.

With slightly moist hands, pinch off a walnut-sized piece of dough and roll it into a 6-inch (15 cm) long rope, about ½-inch (12 mm) thick. Repeat with several more pieces of dough. 

Use the tip of a small, sharp knife to score little slashes along the length of one side of the ropes, about ¼-inch (6 mm) apart. 

Form each rope into a ring, gently pressing the ends together to seal and place on the prepared baking sheets. Repeat the process until all of the dough is used.

In a small bowl, stir the remaining ⅓ cup sugar with the cinnamon and lightly sprinkle the tops of the cookies with the cinnamon-sugar mixture. 

Bake, rotating baking sheets once halfway through, until pale golden, 11-13 minutes. (Err on the side of less baked so the cookies remain chewy as they cool.) 

Remove from oven and carefully transfer cookies to wire racks to cool.