How to make
Beat the eggs with the sugar in a bowl. Add the yoghurt beaten with the baking soda until effervescent, then add the melted lard, vanilla and grated lemon rind.
Knead a soft dough with the sifted flour.
Divide it into 2 parts. Roll out the 1st one into a sheet, cut out forms with a glass or cake ring, about 2″ (5 cm) in diameter.
Form balls from the 2nd part of dough, shape them into wicks 8″ (20 cm) long and twist them in the middle.
Arrange the cookies in an oiled tray, smear with beaten egg white with a brush on top.
Sprinkle 1/2 of them with sugar and the other 1/2 with ground hazelnuts.
Bake in a preheated 360°F (180 °C) oven to a light pink.
Tasty and aromatic!
