Knead flour, 75 g sugar, vanilla sugar, 1 pinch of salt, 125 g cold butter in pieces and egg first with the dough hooks of the mixer and then briefly with your hands until smooth. Wrap in foil and chill for about 30 minutes.
Grease a baking tray. Roll out the dough with some flour on it. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 8-10 minutes. Let it cool down.
Roughly chop the macadamias. Caramelise 225 g sugar until golden yellow. Add 30 g butter and cream. Simmer briefly over a low heat until the caramel is dissolved. Stir in all nuts. Spread the mixture on the dough and bake in the oven for another 5 minutes.
Then let it cool down for about 30 minutes.
Cut the nut plate lengthwise into 5 strips, then into about 8 triangles each. Coarsely chop the chocolate coating and melt in a hot water bath. Dip the edges of the nut corners into it and let it dry.