Start with the shortbread dough:

1. Mix the flour, sugar, and baking powder together, then add the egg and egg yolk.

2. Add the butter in pieces and knead by hand until you have a smooth ball of dough.

3. Place the dough in a bowl, cover with plastic wrap, and chill in the refrigerator for 1 hour.

Remove the dough from the fridge and let it sit for 15–20 minutes.

4. Lightly flour your work surface, then roll out the dough into a rectangle about 1/8 inch (3 mm) thick. Place it on a baking sheet lined with parchment paper.

Prepare the filling:

5. In a saucepan, combine the butter, sugar, and water. Bring to a boil, then remove from heat.

6. If your hazelnuts aren’t already chopped, pulse them in a food processor, then add them to the saucepan along with the ground hazelnuts. Mix well and let cool.

7. Take the dough from the fridge and spread the fig jam evenly over the surface, then cover with the hazelnut mixture.

8. Bake in a preheated oven at 300°F (150°C) for 30 minutes.

Remove from the oven and let cool.

9. Melt the dark chocolate in a double boiler.

10. Cut the dough into rectangles, then into triangles. Dip two of the three corners of each triangle into the melted chocolate, and place the triangles on a wire rack lined with parchment paper.

Since I had a lot of triangles, I inserted wooden sticks into some to make tree shapes and decorated them.