Knead the flour, sugar, vanilla pulp, salt, hazelnuts, butter and egg yolk quickly to form a dough. Wrap in cling film and let rest in the refrigerator for 1 hour.
Shape the dough into small balls of the same size and place on a baking sheet lined with baking paper. Make a well in each cookie with the handle of a wooden spoon.
Bake in a preheated oven at 175 ° C (convection) for about 12 minutes. Take the cookies out of the oven and let them cool down.
Dust with the icing sugar. Warm the quince jelly slightly, pour it directly into the wells with a small spoon and let it dry.
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