Preheat oven to 180°C.
In a large bowl, cream together the lard and butter. Add in egg yolks one at a time and beat until smooth and fluffy.
Add dry ingredients, alternating with coffee into the creamed lard, beating while adding until all of the ingredients are incorporated to form a uniform dough.
Make small balls (around a ping pong ball size) flatten a little bit and with help of a apple corer cut a circle off of the middle.
Lay the ring on a parchment-lined baking sheet. Repeat until all of the dough rings have been formed.
Bake for 18-20 minutes.