Whip the egg whites until stiff. Add the powdered sugar by the tablespoonful, continuing to beat constantly. Gently but thoroughly fold in the almond kernels, hazelnuts and spices with a whisk.
Preheat the oven to 150 degrees (gas: level 1). Fill the dough into a piping bag with a nozzle. Pipe small sticks 5 to 7 cm long (diameter 1 to 1.5 cm) onto greased or parchment paper-lined trays.
Bake in the oven for 18 to 20 minutes.
Melt the cooking chocolate in a water bath. Dip one end of the macaroon sticks in it and dry on a cake rack.
Tip: Always use aromatic spices to enhance your dishes!
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