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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.
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2
Mix together the hazelnuts, flour, sugar, and baking powder.
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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.
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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.
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5
Refrigerate the cookies for at least 30 minutes to allow the lard to get firm again.
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6
Preheat the oven to 180 degrees Celsius.
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7
Bake the cookies for 10 to 12 minutes until the edges start to turn golden.
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8
Remove to a baking rack to cool. Once cool, sprinkle with powdered sugar.
