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1
Beat the lard with the sugar and anise seeds until the mixture is pale and noticeably increased in volume. The lard will not aerate identically to butter; the correct end point is a mass that is soft, cohesive, and holds a ribbon briefly when the beater is lifted.
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2
Add the eggs one at a time, beating well after each. Add the brandy or sweet wine and beat briefly to incorporate. The mixture may look slightly broken; this is acceptable at this stage.
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3
Sift together the flour, baking powder, and salt. Add to the lard mixture and work to a smooth, cohesive dough — it should pull cleanly from the bowl and feel pliable without stickiness. This is where the dish lives or dies: over-working the dough develops gluten and destroys the crumbly, melting quality that lard's fat crystal structure is meant to deliver; mix only until no dry flour remains.
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4
On a lightly floured surface, roll the dough to 5–6 mm thickness. Cut into rounds or the traditional fleur-de-lis shape. Arrange on ungreased baking sheets, spacing them 2 cm apart. Refrigerate for 15 minutes; the dough should feel firm and cold to the touch.
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5
Bake in an oven preheated to 175 °C until the cookies are set at the centre and very lightly golden at the edges — they should not colour deeply. The surface will appear dry and matte rather than shiny.
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6
Combine the cinnamon and sugar in a shallow bowl. While the cookies are still warm from the oven, dip each one into the cinnamon sugar, turning to coat both sides. The residual lard at the surface provides adhesion; the sugar should cling without clumping. Transfer to a rack and allow to cool completely until firm to the touch.