Hazelnut Cookies

• 1 3/8 cups hazelnuts
• 1 5/8 cups flour
• 1 1/4 cups powdered sugar plus more for sprinkling on top
• 2 teaspoons baking powder
• 7 3/4 tablespoons pork lard melted

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

hazelnuts, flour, powdered sugar, baking powder, pork lard

Taken from www.yummly.com/recipe/Hazelnut-Cookies-682786 (may not work)