Spread a baking tray with parchment paper. Mix sugar, salt, fat, vanillin sugar and aniseed until creamy. Fold in egg. Mix flour and baking powder, fold in alternately with the milk. 2.
Fill into a piping bag with a large nozzle. Pipe onto baking sheet in about 50 walnut-sized dots. Press 1 almond or hazelnut into each dot. Bake in a hot oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for about 15 minutes. Cool and dust with powdered sugar.
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