Glazed Cinnamon Stars
Toast the hazelnuts in a dry skillet until golden and fragrant. Remove from heat and let cool.
Beat the egg whites with a pinch of salt and lemon juice until stiff. Slowly add the sugar and continue mixing until the sugar has dissolved. Reserve 3 tablespoons of the egg white mixture and stir the vanilla sugar, cinnamon, hazelnuts and 100 grams (approximately 1 cup) of ground almonds into the rest. Cover and refrigerate for about 2 hours.
Preheat the oven to 150°C (approximately 300°F/gas mark 1). Roll the dough out onto a sugared surface to about 3/4 cm thick. On a surface strewn with sugar about 3/4 cm (approximately 1/4 inch) thick roll. Cut the dough into stars using a cookie cutter and place on a baking sheet lined with parchment paper. Combine the reserved egg whites with a few drops of water and brush onto the cookies. Bake for 15-18 minutes (10-12 convection). Remove from the oven and cool on a wire rack.