Whisk the egg whites until stiff peaks form. Slowly add the sweetener while whisking. Once the egg whites are stiff, add the ground hazelnuts and a few pinches of cinnamon.

Transfer the egg white mixture into a piping bag. Use a tip with an open star shape. If you don’t have one, simply cut the tip of the bag to create an opening about 1 cm wide.

Pipe small rosettes or mounds onto a baking sheet lined with parchment paper. Top each with a hazelnut or a piece of walnut.

Bake at 160°C (320°F) for about 15-20 minutes.

Happy baking!