Whip the egg whites until stiff and gradually add the sugar.
Fold in cinnamon, walnuts and hazelnuts. Place parchment paper on a baking sheet, sprinkle with almond kernels. Put dough on it, cover with foil and roll out. Bake in a heated oven at 175 °C for 12 minutes.
Cut into lozenges while still warm. Melt the cooking chocolate in a water bath.
Coat half of the cooled lozenges with cooking chocolate and decorate each with a walnut half.
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