Roast the hazelnuts in a pan without fat, take them out and let them cool down. Finely dice the cooled nougat mass, mix with a tablespoon of flour and refrigerate. Put the fat, sugar, vanilla sugar and salt into a mixing bowl and whisk with a hand mixer until foamy.
Stir in the eggs one by one. Mix the rest of the flour and baking powder and stir in briefly together with the milk. Add nougat cubes and 3/4 of the roasted hazelnuts to the dough. Place 2 paper baking cups in each of the depressions of a muffin tin (12 depressions of approx. 125 ml capacity) and spread the dough evenly in them with a tablespoon.
Press approx. 2 Giotto balls onto each muffin and sprinkle with the remaining hazelnuts. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let them cool down on a cake rack and serve dusted with icing sugar.