Marbled Hazelnut Rounds

Quickly knead the flour, sugar, vanilla sugar, egg and cold butter into a smooth dough.

Take one third of the dough and knead it with the finely grated hazelnuts and cane sugar.

Briefly knead both doughs together so a distinct marbling forms.

Shape the dough into an even log and wrap it in cling film.

Let the dough log rest in the refrigerator for about 60 minutes.

Preheat the oven to 150 °C fan (or 175 °C conventional) and line a baking sheet with parchment paper.

Slice the dough log into rounds and place the cookies with some space between them on the prepared sheet.

Bake the rounds for 10–15 minutes until they take on a light color.

Let the rounds cool on the baking sheet.