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# Preparing the dough Whisk the egg whites with the lemon juice and a pinch of salt until you get stiff peaks. Now gradually add the xylitol while continuing to whisk the eggs. You should receive a creamy, glossy mix. Mix the ground hazelnuts, almonds and the cinnamon and add everything to the eggs bit by bit. Form a ball, wrap in cling film and chill for at least 45 minutes. # Preparing the icing Combine the egg white, lemon juice, salt and xylitol as before. Between two layers of cling film, roll out the dough until it is about 3 to 4 mm or 1/8 in thick. Use a star-shaped cookie-cutter, cut out cookies and transfer them to a baking tray lined with parchment paper. The dough is quite sticky, so you might have to clean the cookie-cutter in-between. # Baking the cookies Finally, generously top the stars with the icing. The icing will deflate when baking and cooling down. Bake for about 18 minutes. The icing should not, or only minimally, brown. Let cool completely and enjoy.
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