Blanch the hazelnuts until most of the glass shells come off. Grate the cooled nuts. Whip the egg whites until stiff, adding the sugar and vanilla sugar. Carefully fold in the hazelnuts and flour. Use a piping bag to pipe small heaps onto parchment paper.
Bake at a low temperature (possibly 125 degrees Celsius convection oven) for 20 to 25 minutes.
After cooling, spread a small amount of nougat or filling between each 2 cookies.
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