In a mixer, using the dough hook, cream together margarine, sugar and egg white until smooth. Add vanilla sugar and pinch of salt.

Slowly add flour and then hazelnuts. Stop mixer every so often and scrape the sides of the bowl to ensure all margarine gets absorbed. Work into soft, even dough.

To form cookies, pull off small pieces of dough and roll into thin ropes about 3 1/2 – 4 inches (9-10 cm) long. Curve the edges towards each other into a horseshoe shape. Place each cookie on a lined cookie sheet, leaving room for them to grow. Bake at 320 degrees Fahrenheit in a preheated oven for fifteen to twenty minutes, until cookies are firm. They will remain pale, which is fine. Let cool.

To decorate, melt bittersweet chocolate in the microwave. (You can use baking chocolate, but it won’t taste as good.) Dip the edges of each cookie into the chocolate (to a depth of at least 1/2 inch [1 and 1/2 cm]). Place on baking paper to dry.

Store in a tightly sealed container. These cookies keep well in the freezer for at least a month.