Ingredients

• 7.9 oz. (225 g) flour all purpose
• 1 tsp baking powder
• 3.52 oz. (100 g) sugar
• 1 package vanilla sugar
• 1 egg
• 2 tbsp (or a bit more) water
• 3.52 oz. (100 g) cold butter
• 5.28 oz. (150 g) butter
• 5.25 oz. (150 g) sugar
• 2 packages vanilla sugar
• 3 tbsp water
• 3.52 oz. (100 g) ground hazelnuts
• 7.04 oz. (200 g) hazelnuts, grated
• 3 tbsp apricot jam or jam of your choice
• 3.52 oz. (100 g) dark chocolate

Directions

1. Mix flour with baking powder in a bowl.
2. Add remaining dough ingredients and mix with kneading hooks first on low speed than on high speed. Or use your hands by mixing all ingredients in a baking board.
3. Form the dough to a roll, wrap it in transparent foil and keep for 30 min in the fridge.
4. For the topping melt butter with sugar, vanilla sugar and water in a pot, add the nuts and let cool off for about 10 min. You can roast the hazelnuts in a pan without grease a bit; this adds the nice nutty taste.
5. Roll the dough on a sheet of baking paper that is sprinkled with flour; when dough is rolled place it on the baking tray.
6. Adjust to form if needed.
7. Spread the jam evenly on top, then the nut topping. Bake in pre-heated oven for 25 min on 356 F (180 C).
8. When it is done let cool off on a baking grid for about 20 min.
9. Cut in small squares first (5×5 inches), then cut in the middle so you get the triangles.
10. Chop chocolate roughly and melt it in double boiler. Dip the corners of the triangles into the chocolate. Let it dry on the baking grid or parchment paper.