For the spelt vanilla crescents, first mix all dry ingredients (sugar, spelt flour, grated hazelnuts and vanilla sugar). Then add the room-warm butter and stir briefly.
Let the dough rest in the refrigerator for about 1 hour. Roll the dough into rolls and take evenly sized pieces. Shape them into croissants.
Place on a baking tray lined with baking paper and bake at 180 °C for about 10 minutes. While still warm, coat the spelt vanilla crescents in powdered sugar mixed with vanilla sugar. Allow to cool.