200 g butter, softened at room temperature
125 ml Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
425 ml plain flour

To decorate
1 egg white
100 g finely chopped hazelnuts

Topping
100 g soft nougat
50 g dark chocolate
1 tbsp Dansukker Glucose Syrup

Start by finely chopping the nuts. Work the ingredients until they form a dough. Place the dough on the work surface and divide into 40 pieces. Form round pastries, glaze with egg white and then dip in the chopped nuts. Make a well in the middle of each pastry. Place on parchment-lined baking sheets. Bake in the centre of the oven at 175 °C for approx. 15 minutes. Leave to cool on a wire rack.

Melt the ingredients for the topping together in a bowl over a bain-marie. Leave to cool and then whisk the mixture using an electric whisk. Click or pipe peaks onto the pastries. Store in a cool place.