Whip egg whites until very stiff. Gradually beat in sifted powdered sugar and vanilla sugar and stir through. Add the juice of one lemon and zest, bitter almond oil and 400 g almond kernels and fold in. On the remaining almond kernels, roll out the dough to a thickness of 6 mm. Cut out crescents with a mold, place on a baking sheet lined with parchment paper and place in the preheated oven.
E: middle. T: 150 °C / 15 to 20 min.
Prepare a glaze with powdered sugar and juice of one lemon or cherry brandy and coat the cooled moons with it.
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