Mix flour, baking powder, 150 g icing sugar, hazelnuts, cinnamon and salt in a bowl. Add maple syrup and butter in pieces and knead to a smooth dough. Wrap in foil and chill overnight. Roll out the dough on a floured work surface 3-4 mm thin and cut out snow flakes or ice crystals (small approx. 9 cm Ø, medium approx. 10 cm Ø, large 12-13 cm Ø) with cookie cutters as desired. Spread on 3 baking trays lined with baking paper. Knead the dough again and roll out until the whole dough is used up. Mix egg yolk and cream and spread the cookies with it.
Bake one after the other in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let the cookies cool down. Mix 200 icing sugar, lemon juice and 1 tablespoon hot water to a thick glaze. Pour the icing into a disposable piping bag and cut off a small tip. Decorate snowflakes and ice crystals with icing and pearls. Leave to dry for at least 2 hours. Store well packed in tins in a cool and dry place
waiting time 14 hours