Beat egg yolks and sugar until creamy. Add orange juice and zest, knead in almond kernels.
Roll out the dough to a thickness of about 1/2 cm. Cut out motifs, e.g. fir trees (approx. 4 cm in size). Bake at 180 °C for about 10 min.
Mix powdered sugar, Cointreau and juice until smooth and ready to spread. Spray fir trees with it in a wave-like pattern. Decorate with hail sugar or silver beads.
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