For the vanilla crescents, crumble flour and butter on a board, add almond kernels and sifted powdered sugar and mix, quickly knead into a smooth dough, let rest in the refrigerator for 20 minutes.
Form thumb-thick rolls from the dough, cut 1 cm pieces into small pieces, roll rolls, shape into croissants, place on a baking tray lined with baking paper and bake for 10 minutes until light.
Mix powdered sugar with vanilla sugar, roll the still hot vanilla crescents in it.
Preparation Tip:
The vanilla crescents can also be prepared with grated hazelnuts.
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