2 eggs
7 oz. sugar
1 packet Vanillin sugar (from Japanese or Deli store)
Pinch of ground cloves
1 level tsp. ground cinnamon
1/2 bottle rum flavoring
1-2 drops lemon flavoring
3 oz. finely chopped candied orange or lemon peel
4 1/2 oz. almonds (ground in their skin)
Pinch of baking powder
3-4 1/2 oz. ground hazel nuts (about depends on size of eggs)
About 40 rice paper wafers, diameter about 2 1/2"

WHITE ICING:

3 1/2 oz. icing sugar
1-2 tbsp. hot water

DARK ICING:

3 1/2 oz. icing sugar
1/2 oz. cocoa
1-2 tbsp. hot water
1/2 tbsp. melted coconut butter (optional)

For the mixture, whisk the eggs until frothy, gradually add the sugar and the Vanillin sugar. Beat for about 15 minutes until the mixture is thick and creamy. Add the spices and flavorings, the candied orange or lemon peel and the almonds mixed with the baking powder. Stir well together. Add enough hazel nuts to keep the mixture smooth and soft enough to spread.

Place 1 heaping teaspoon of the mixture on each wafer, smoothing it with a wet knife into a dome shape. Place on a greased baking sheet. Oven: slow. Baking time: 25-35 minutes.

For the white icing: Sieve the icing sugar and mix with sufficient hot water to give a smooth coating consistency.

For the dark icing: Mix the cocoa with sieved icing sugar, add the fat and enough hot water to give a smooth coating consistency.

As soon as the cookies are done, coat some with white and some with dark icing and leave to set.