Black and White Hazelnuts

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.

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