For black and white hazelnuts, cream butter, sugar, salt and vanilla pulp until fluffy. Dissolve staghorn salt in water and stir in with the flour.
Knead 25 g more flour into half of the dough, form a roll out of it, cut into about 40 pieces, form balls and place on a baking tray lined with baking paper.
Place a nut in the center of each ball. Knead the remaining dough with cocoa and process like the light dough. Bake the nuts in a preheated oven at 175-190 °C for about 12-15 minutes.