3 egg whites
2 cups powdered sugar
1½ Tablespoons cinnamon
1 Tablespoon Kirschwasser (kirsch) or lemon juice
3 cups finely ground hazelnuts (or ground almonds)
Granulated sugar (for rolling out cookies)
Beat the egg whites until stiff peaks form. Carefully fold the powdered sugar into the beaten egg whites. Set aside 1⁄3 cup of the mixture to use as a glaze.
Fold the remaining ingredients into the powdered sugar-egg white mixture to form a dough, and shape it into a ball. Dust the countertop lightly with granulated sugar. Roll the dough so that it is ¼- to ½-inch thick. Use a star-shaped cookie cutter to cut out cookies. Brush the tops of the cookies with the reserved glaze. Refrigerate the cookies for at least 30 minutes.
Preheat the oven to 450 degrees. Bake the chilled cookies for 3 to 5 minutes. Cool before serving. When stored in an airtight container, the cookies will stay fresh for a month