Hazelnut Cookies

Directions

1. 1
   Toast the hazelnuts in a dry skillet for about 20 minutes. When cooled enough to touch, rub them between your fingers to remove the outer skins. Then blend them in a food processor until fine.
2. 2
   Mix together the hazelnuts, flour, sugar, and baking powder.
3. 3
   Start kneading in the melted pork lard. The dough should stick together when you grab a handful but also come apart easily. If it seems too dry, add a little more lard.
4. 4
   Pour the dough out onto a flat surface and roll it out to a thickness of 1 centimeter. Using a cookie cutter or glass, cut out cookie shapes and lay them on a baking sheet covered with either parchment paper or silicone.
5. 5
   Refrigerate the cookies for at least 30 minutes to allow the lard to get firm again.
6. 6
   Preheat the oven to 180 degrees Celsius.
7. 7
   Bake the cookies for 10 to 12 minutes until the edges start to turn golden.
8. 8
   Remove to a baking rack to cool. Once cool, sprinkle with powdered sugar.