Using the whisk on a hand mixer, beat the butter, icing sugar, vanilla sugar, salt and egg white in a bowl until the mixture becomes lighter in colour. Divide the butter mixture in two.
Mix the flour and almonds, add to one butter mixture, quickly combine to form a dough, flatten a little, cover and refrigerate for approx. 30 mins.
Mix the flour, almonds and cocoa powder, add to the other butter mixture, quickly combine to form a dough, flatten a little, cover and refrigerate for approx. 30 mins.
Roll out the dough in batches between two pieces of baking paper to a thickness of approx. 4 mm. Cut out the bears, place on two baking trays lined with baking paper. Place a hazelnut into the middle of each biscuit, press down lightly. Cut out the bears' arms, place across the body over the nut, press down lightly, refrigerate for approx. 15 mins.
Approx. 15 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.