Dry roast the whole hazelnut kernels in a frying pan, turning throughout; when cool, grate the skins, then grate the nuts. Put them in a suitable bowl together with the starch flour, powder, flour and vanilla sugar and the salt, spread the butter cut into small pieces evenly over them and knead the whole quickly.
Form 3 rolls of 3 cm diameter and roll them in cocoa.
Keep in the refrigerator for at least 2 hours, or better a night, and then cut into slices 1/2 cm thick. Carefully place on a baking sheet lined with parchment paper and bake at 180 °C for about 20 minutes until golden.
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