Stir the margarine or butter until foamy. Then mix with the egg, sugar and vanilla sugar. Finally stir in the hazelnuts and flour.
Now fill the dough into a meat grinder with a flat, serrated nozzle (or, if necessary, into a piping bag) and squirt approx. 7 cm long pieces onto a baking tray lined with baking paper.
Bake in a preheated oven at 175 ° C top / bottom heat (hot air: 160 ° C) for approx. 15 minutes.
Immediately after baking, coat half of all biscuits with melted dark couverture or cake icing.
Note for diabetics: 1 BE corresponds to approx. 20 g