For the dough mix 250 g sugar, nuts and spices in a bowl. Separate 1 egg. Whisk egg and egg yolk well. Stir the egg mixture into the nut mixture. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
Cover and chill for about 1 hour.
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Roll out the dough on the work surface lightly sprinkled with sugar, approx. 25 x 22 cm in size and approx. 1⁄2 cm thick.
For the glaze, beat the egg white with 1 pinch of salt until very stiff. Sprinkle in the icing sugar, beating continuously. Finally, stir in the lemon juice.
Spread the pastry sheet evenly with the icing. Cut into small sticks of approx. 6 x 2 cm with a knife.
Line two baking trays with baking paper. Place the sticks on top. Bake in the oven for about 12 minutes until light. Leave to cool on the tray. Keep in tins between parchment paper for 3-4 weeks.