Lard Cookies

01Method

1. 1

   Combine the flour and powdered sugar and sift together. Work in the softened lard and knead into a firm, non-sticky dough. Wrap in plastic wrap and refrigerate for 30 minutes.

2. 2

   Take small portions of the chilled dough and roll each one into a ball. Arrange the balls on a baking sheet lined with parchment paper and use the back of a wooden spoon to press a small indent into the center of each one.

3. 3

   Fill the indents in half the cookies with raspberry jam. Fill the remaining cookies with hazelnut spread and sprinkle the tops with chopped hazelnuts. Bake in an oven preheated to 170 °C for about 12 minutes.

4. 4

   Transfer the finished cookies to a wire rack and let them cool completely. Before serving, dust lightly with powdered sugar if you like.