Cinnamon Nuts Cookies
Toast nuts in a frying pan and let cool.
Beat egg whites with a pinch of salt and lemon juice until stiff. Sprinkle in sugar and continue beating until sugar has dissolved. Reserve 3 tablespoons beaten egg whites. Add to remaining egg whites vanilla sugar, cinnamon, nuts and 100 grams (approximately 3 1/2 ounces) almonds and place covered in the refrigerator for about 2 hours.
Roll out dough about 3/4 cm (approximately 1/4 inch) thick on a surface dusted with sugar. Cut out stars and moons with cookie cutters dipped in sugar and put on baking sheets lined with parchment paper. To the reserved meringue, mix in a few drops of water or color at will with 1-2 drops of food coloring. Brush over stars and moons. Bake in a preheated oven at 150°C (approximately 300°F) convection on the bottom rack for 15-18 minutes. Remove from baking sheet with the parchment paper and allow to cool. Serve as desired.