Knead flour with 150 g butter, sugar, hazelnuts, orange juice, egg and cinnamon well and chill for 1 hour.
Preheat the oven to 175 degrees.
Roll out the dough and cut out crescents.
Finely chop the candied fruit. Heat 50 g butter with the fruit, honey, sesame seeds, pistachios and milk and spread on the cookies. Bake the crescents for about 15 minutes. Warm the apricot jam and brush the cookies with it.
