Preheat the oven to 175 degrees Celsius. Separate the eggs. Beat the egg whites until stiff. Beat the room temperature butter with the icing sugar, vanilla sugar and eggs. Fold in the flour, baking powder, cocoa powder, STROH rum and grated nuts. Finally fold in the egg white. Cover a baking sheet with parchment paper and distribute the mixture on top. Bake in the preheated oven at 175 ° C fan for 30 minutes. Then let it cool down. Mix the sugar with the STROH rum until a thick glaze is formed. Distribute this evenly on the mass. Decorate with edible glitter. Chill in the refrigerator for about 1 hour. Then cut out stars.