Melt the butter in a small pot at low heat, take it down and let it cool down a bit. Whisk egg and milk in a bowl with a whisk. Stir butter into the whisked egg. Add the hazelnut kernels, flour, ground almonds, sugar, salt, flaked almonds and chocolate drops and knead well with the dough hooks of the hand mixer. Cover with foil and chill for approx. 30 minutes
Shape into 14 talers (approx. 5 cm Ø) with your hands and place them not too tightly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 14-16 minutes. Take out, let cool well and store in a cookie tin
Waiting time approx. 30 minutes