Put flour, butter in flakes, salt, sugar, ground almonds and hazelnuts, chopped almonds, vanilla pulp, egg and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry.
Wrap dough in foil and chill for about 30 minutes.
Form about 40 mountains from the dough and place them on 2 baking trays lined with baking paper. Press the tips in a little with your finger. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
manufacturer) Bake for 14-17 minutes. Remove and let cool on a cake rack.
Chop the chocolate separately and melt over a warm water bath. Coat mountains with dark chocolate and decorate them with white chocolate stripes using a spoon. Place a whole hazelnut on each top.
Chill for at least 30 minutes.