8,8 oz. / 250 g flour
7 oz. / 200 g butter (at room temperature)
3,5 oz. / 100 g sugar
the seeds from 1/2 vanilla bean
1/2 teaspoon ground cinnamon
about 40 whole hazelnut kernels
1 tablespoon honey
1 tablespoon water
Stir together all the ingredients in the dough in a food processor or with hand mixer. Put the dough in a piping bag with a smooth opening and spray onto baking paper into small round cakes with a diameter of about 1 inch. Remember to leave a little space between the cakes.
Mix honey, water and nuts in a small saucepan and heat for a few minutes until the honey has melted. Add a shiny nut on each of the cakes.
Bake the cakes at 365° F/ 185° C until golden, about 15-18 minutes.
Keep the nut cakes in an airtight box.