Hazelnut Triangles

On the work surface, quickly knead flour, ground hazelnuts, salt, 150 g sugar, vanilla sugar, egg and 150 g butter into a smooth dough.

Wrap the dough in cling film and chill for about 30 minutes.

For the topping, briefly bring honey, butter, sugar and almond flakes to a boil in a saucepan.

Preheat the oven to 200 °C and line a baking sheet with baking paper.

Roll the chilled dough out evenly directly on the prepared baking sheet.

Prick the dough base several times with a fork.

Spread the warm almond topping evenly over the dough.

Place another sheet of baking paper on top and bake everything for 20 minutes.

Remove the top baking paper and bake for another 5 minutes until the topping is golden brown.

Cut the nut triangles into wedges immediately after baking and then let them cool on a wire rack.