Place all ingredients (except the whole hazelnuts) in a bowl or on a work surface. Mix by hand and quickly knead into a shortcrust pastry. Cover with plastic wrap and let rest in the refrigerator for about 1 hour. Roll out dough on a floured work surface or between 2 baking mats. Sweep off excess flour with a flour whisk or brush before cutting. Cut small pieces from the dough and press in a hazelnut as filling. Twist into a small ball. Pull this through the yolk and water mixture and roll in ground hazelnuts. Place on a prepared baking sheet and bake in a preheated oven at 160 to 170 °C for 10 to 12 minutes until light on sight. Dip the cooled Kugerl halfway into chocolate glaze or fill the glaze into piping bags and squirt small stripes onto the Kugerl.
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