For the cinnamon biscuits, beat the egg whites with the salt until stiff, then sift in the powdered sugar while continuing to stir. Set aside about 50 grams of the whipped cream.
Stir the ground hazelnuts and cinnamon into the remaining mixture. Line a baking tray with baking paper and preheat the oven to 100 degrees.
Form balls from the mixture with moistened hands and place them on the tray. Put the beaten egg whites aside into a piping bag and use a nozzle to make a drizzle in the center of the balls.
Bake the cinnamon biscuits for about 50 minutes on the lowest rack in the oven.
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