For the Nutellastangerl, preheat the oven to 160 °C hot air. Line a baking tray with wrapping paper. Prepare piping bag with smooth nozzle. Beat egg whites for 1 minute. Add granulated sugar and vanilla sugar and beat until stiff.
Gently fold in a dash of Baileys, the grated hazelnuts and the flour. Fill the dough into the piping bag and pipe small, even sticks (maximum 4cm). Bake the cookies for about 12-15 minutes.
Remove from the oven and let cool. Warm the Nutella a bit so that it becomes slightly liquid and can be spread better.
Spread one side of the cookies with Nutella and assemble.
Preparation Tip:
Almond lovers can also sprinkle the Nutella sticks with flaked almonds or grated hazelnuts before baking.
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