In a bowl mix the 500 grams flour, 150 grams of the sugar, 2 teaspoons of the cinnamon and baking powder.
Add the eggs, salt and the butter, knead well by hand or with a machine until smooth
When all is combined cover with a cloth and rest somewhere cool for 30 minutes.
Sprinkle worktop with the flour. Roll the dough to about 1 cm thickness use a small teardrop or diamond shaped cutter, or use a square cutter and cut the squares into triangle shapes, shapes need to be about about 3cm long
Heat oil in pot or deep fat fryer, when ready, cook your shaped pieces of dough in the oil until they float to the top and are golden brown, cook about 5 to 7 at a time or the might stick together. Carefully lift them out and drain on kitchen paper.(Make sure to always use fresh oil (fat) and discard this afterwards or keep separate for other pastry cooking, but no longer then 1 month)
Mix the rest of the sugar with the 2 teaspoons of cinamon and roll the cooked Mutzenmandeln in the mix.. This makes about 60 to 70 bitesize pieces.