Coffee Nut Cookies
Beat egg whites until stiff. Gradually sprinkle with sugar and continue beating until very stiff. Mix hazelnuts with espresso powder and vanilla sugar. Fold in egg whites. Place in a piping bag with a large spout and pipe about 30 rods about 6 cm (approximately 2 1/2 inches) in length on a baking sheet lined with parchment paper. Bake in a preheated oven at 50°C (approximately 125°F) with the door ajar overnight.
The next day, dip rods into sour cherry jelly. Warm chocolate glaze according to package directions and dip rods halfway in. Dry on parchment paper and serve.