Hazlenut snacks

Knead a dough of the flour, butter sugar, salt, egg yolk and the ground hazelnuts. Form rolls and wrap them in cling film and let chill for 30 minutes in the fridge.
Roast the chopped hazelnuts in a frying pan, add the remaining sugar and let caramelise. Spread on baking paper and let the brittle cool.
Chop the rolls into slices so that you have round shaped cookies. Bake for 12-15 minutes at 160C until light brown. Let the cookies cool on a cooling rack. Cover the cookies in icing cocolate and sprinkle a bit of brittle on every cookie.