Combine the hazelnuts, almonds, and sugar.
Add the unbeaten egg whites, orange rind, and kirsch.
Mix thoroughly with your hands.
Chill the dough 5 to 6 hours.
Sprinkle a board with equal portions of flour and sugar.
Pat one quarter of the dough out onto the board; sprinkle a little of the flour-and-sugar mixture on the top.
Roll out to slightly more than 1/4-inch thickness.
Cut into 1 1/2-inch squares (or slightly less).
Repeat with the remaining dough.
Arrange the cookies an inch apart on a greased and floured cookie sheet.
Bake in a 325° oven for 20 minutes, or until fairly firm.
Remove the cookies from the oven and immediately brush with the Glaze.
Let the cookies cool on the cookie sheet before removing.