1. beat sugar, fat, lard and vanillin sugar until thick and creamy. Mix flour and staghorn salt and knead in. Knead half of the dough together with cocoa. Chill both halves of the dough for at least 4 hours with the lid closed.
Form about 45 walnut-sized balls from each dough. Place on baking sheets lined with parchment paper. Press balls in a little with your finger, turn to the other side and then place again on the tray.
Bake in a heated oven (electric oven: 200 °C / convection oven: 175 °C / gas:
Level 3) bake for 10-15 min on each baking sheet. Cool down the lard nuts.
Per piece approx:
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