Line a baking tray with baking paper. Finely grate the dark chocolate. Knead flour, 70 g almonds, chocolate, 60 g sugar, vanilla sugar, 1 pinch of salt, butter in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands to a smooth dough.
Chill for about 1 hour.
For the almond filling, mix 1 egg white, 75 g sugar and 70 g almonds. Quarter the short pastry. Form each quarter of dough into a roll (approx. 20 cm long) on a little flour and then roll out into strips (approx. 8 x 25 cm).
Raise the edge of 2 strips of dough about 0.5 cm all around. Spread the almond filling in the middle of each strip. Brush the top of the dough edge with a little water. Place the remaining strips of dough as a lid on the filled strips and press the edges slightly.
Fold two long strips of aluminium foil several times and place them as a rail around each strip to keep them in shape.
Bake the strips in a preheated oven (electric oven: 175°C/circulating air: 150°C/gas: level 2) for 30-40 minutes. Sift icing sugar and mix with 1-2 tbsp. hot water to a thick icing.
Take the strips out of the oven and immediately spread the icing on them. Let the icing dry. Cut both strips into about 16 slices each.