Cream butter with sugar, vanilla sugar, salt, lemon zest and cinnamon. Add the egg. Finally, mix in flour and hazelnuts. Fill the mixture into a piping bag and pipe small croissants or sticks with a round or serrated nozzle onto a prepared baking tray. Bake in the preheated oven at 165 to 175 °C for about 12 minutes until light. Spread half of the cookies with jam on the underside and place the other half on top. Dip the tops in chocolate glaze.Chocolate glaze:Melt chocolate glaze over a water bath or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.
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