Preheat oven to 425 degrees F.
In a mixer, beat lard and butter to light ribbons, about 4 minutes. Add eggs and orange zest and blend well, about 1 minute. Add flour and almonds and just mix through, 1 to 2 minutes. Place on floured work surface and roll to 1inch thick. Using a round pastry cutter, cut cookies 2 1/2 inches in diameter. Grease a baking sheet and place cookies on sheet. Place in oven and bake until light golden brown, about 20 to 22 minutes. Remove and cool on rack.
Meanwhile, peel and stem figs and place flesh in small sauce pan with orange
juice and sugar. Reduce by 50 percent over medium heat, about 6 to 7 minutes.
Blend until smooth with submersion blender, adding more juice if necessary
to achieve molasseslike texture. Brush cookies with reduced orange juice
mixture, sprinkle with zest, dust with powdered sugar and serve.
Yield: 4 servings
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