Sieve the flour and 1 teaspoon baking powder onto a clean work surface. Make a well in the center and add the 2 eggs, 130g sugar, and 2 packs vanilla sugar. Cut the 130g softened butter into small pieces and place in the well. Gradually knead the flour from the outside inward using your hands until the mixture forms a cohesive dough.
Lightly oil a baking sheet. Spread the dough evenly over the sheet using your hands or a rolling pin. If the dough sticks, let it rest for 5 minutes to cool slightly, then continue spreading. Dust your hands and rolling pin with flour as needed.
In a saucepan over medium-low heat, slowly melt butter, stirring occasionally. Once melted, stir in sugar, vanilla sugar, and cinnamon until dissolved in the warm butter. Remove from heat and fold in the almonds.
Spread a thin, even layer of apricot jam over the dough. Spread the warm almond mixture over the jam. Use a pastry card or the back of a spoon to smooth and spread the mixture evenly.
Preheat the oven to 200°C (392°F). Bake for 20 minutes until the topping is golden brown. While still hot, cut into 7 x 7 cm pieces or 10 x 10 cm pieces, depending on desired size.
Allow to cool completely. Cut the pieces again if needed. Decorate the corners with chocolate glaze by drizzling or coat entirely with chocolate.
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