Hazelnut Squares

Line a baking tray with baking paper. Place the flour on a work surface and mix it with the sifted baking powder. Add the diced butter (65 g), sugar (65 g), egg, lemon zest and salt, then knead until you obtain a smooth dough. Let it rest in the refrigerator for about 1 hour. Roll out the dough on a floured surface to a thickness of 5 mm, shape it into a rectangle, place it on the baking tray and spread a layer of apricot jam on top. For the hazelnut topping, gently heat 100 g butter, 100 g sugar, vanilla sugar and water. Stir in the chopped hazelnuts and allow the mixture to cool slightly. Spread it evenly over the dough and bake in a preheated oven at 180°C for about 30 minutes. Allow the pastry to cool completely, cut it into small squares and dip one corner of each piece into the melted chocolate. Place the slices on baking paper and let them dry.