Knead the flour, 60 g sugar, 1 packet of vanilla sugar, egg and 125 g butter in flakes to form a dough. Wrap in foil and leave to cool for about 30 minutes.
Roughly chop the almonds, 100 g hazelnuts and amarettini. Finely grind 100 g hazelnuts. Heat the jam and strain it through a sieve.
Roll out the dough on a greased baking sheet dusted with flour. Brush with jam.
Bring 250 g butter, 200 g sugar, 2 packets of vanilla sugar and 4 tablespoons water to the boil. Let cool down for about 10 minutes. Add the nuts, amarettini and liqueur.
Distribute the nut mixture evenly on the dough.
Bake in a preheated oven (electric stove: 175 Celsius; convection: 150 Celsius; gas: level 2) for 30-35 minutes until golden brown. Take the cake out of the oven and let it cool down on a wire rack for about 15 minutes.
Roughly chop the couverture and melt over a warm water bath. Cut the cake into approx. 24 triangles. Dip 2 corners of each triangle in the couverture and allow to dry on a wire rack.
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