Beat the eggs in a bowl, sieve the icing sugar over them and stir well with a whisk, stir in the baking powder and vanilla sugar. Stir in the almonds and hazelnuts with a spoon. All ingredients must be well mixed, the dough then has a very viscous, sticky consistency.
Moisten your hands and form small balls (approx. 1 cm in diameter) from the dough. Place these on a baking sheet with a little space and flatten them a little. The cookies run apart a little while baking.
Bake the cookies at 180 degrees top / bottom heat for about 12 - 15 minutes.
After cooling, dip the biscuits halfway in the melted couverture and let them dry.
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