First, mix the flour with 130 g butter, 100 g sugar, 1 pkg. vanilla sugar, baking powder and the eggs to form a crumbly dough. Knead the mixture into a firm shortcrust pastry.
Chill for approx. 30 minutes.
For the topping, melt the remaining butter. Mix the remaining sugar with the hazelnuts, almonds, remaining vanilla sugar and 4 tablespoons water and stir into the melted butter. Bring to a light simmer, stirring constantly.
Roll out the shortcrust pastry to baking sheet size and spread the pastry with apricot jam.
Finally, spread the nut mixture on the dough.
Bake for approx. 35 minutes at 175 °C until golden brown. Let cool, cut into triangles and dip both corners in the melted chocolate.