2 eggs 

1,25 dl (120 g) sugar 

1 tsp vanilla sugar 

2,5 dl (160 g) wheat flour 

hint of salt 

1 tsp baking powder 

150 g hazelnuts 

25 g melted butter 

butter and breadcrumbs to line the cake tin 

Beat the eggs and sugars well. Sift flour, salt, and baking powder together in a bowl. Add nuts to the flour mixture and mix well. Add the flour mixture and melted butter to the egg mixture and stir until combined. Pour batter into the prepared cake tin. 

Preheat the oven to 175°C. Bake for about 40 minutes. 

Take the bread out of the tin and let it cool down for a while. 

Slice the cake into 25 slices. Put the slices on a baking tray and place them in the oven heated to 200°C. When the rusks are golden brown turn the heat down to to 75°C and dry until crunchy and light.