Sift the flour and powdered sugar. Mix with the hazelnuts, cinnamon and clove powder. Finely dice the nougat and butter. Add the milk and the egg and knead everything until smooth.

Shape the dough into approx. 5 cm thick rolls, wrap in foil and cool for 60 minutes. In the meantime, preheat the oven to 150 ° C.

Cut the dough rolls into 1 cm thick slices, bake on baking sheets lined with baking paper for 15 minutes. Then let cool down on wire racks.

Melt both types of couverture separately in a hot water bath. Dip the biscuits halfway into the dark couverture and let them dry a little. Then drizzle on the light couverture.