380 g confectioners sugar

200 g almond

400 g hazelnuts

4 egg white

20 g cinnamon

2cl lemon juice

Beat the egg whites and icing sugar into a stiff egg white glaze. Put 1/3 of the overglaze aside.

Mix 2/3 of the glaze with the other ingredients, you can use a spoon for this.

Place the dough between 2 layers of baking paper and roll out until the dough has a thickness of about 8-10 mm

cut out the stars, if the dough adheres to the form, dip the form in warm water from time to time

Use a knife to separate the cookies from the baking sheet

Use brush the remaining white glaze on top of the cookies the remaining egg white glaze.