Mix flour and baking powder. Add sugar, salt, egg and butter pieces. Knead all ingredients together to make a firm dough.
Roll dough thinly and evenly onto a baking sheet.
For the topping.
Grate almond paste on a grater into a bowl and add brandy and hazelnuts. Melt butter in a pot and add creme fraiche and sugar. Boil once. Add this mixture to the hazelnuts and brandy in the bowl and mix thoroughly.
Spread the topping evenly onto the dough and bake at 350 degrees for 20 minutes.
Cool pastry and cut into 12 squares. Cut each square diagonally to make a total of 24 triangles.
Melt chocolate and dunk two of the three triangle corners into the chocolate. Repeat with all triangles.