Finely grind 50 g hazelnuts in the electric universal chopper. Chop the rest of the nuts coarsely.
For the dough, mix butter, 1 pinch of salt, honey, sugar and egg white with the whisks of the mixer (do not beat until frothy!). Mix flour and ground nuts, stir in briefly. Cover the dough and chill for at least 1 hour.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll just under 1 tsp. of dough into balls with floured hands. Place approx. 9 balls on each baking tray at a distance.
Sprinkle with chopped nuts. Bake the trays one after the other in a hot oven for 8-10 minutes each. Let the hazelnut crispys cool down on the tray.
To serve, combine 2 Crispys with nougat cream.