Vanilla Crescent Cookies

For the vanilla crescents, cut the cold butter into pieces, sift 80 g of powdered sugar over it and add a little salt. Slit the vanilla bean lengthwise and scrape out the pulp with the back of a knife.

Add to the fat and knead everything together with your hands into a smooth dough. Work the hazelnuts and flour into the mixture in a rubbing motion, just as you would for making steusel. Press into a shallow baking dish, cover with plastic wrap and refrigerate overnight.

The next day, quickly knead the dough again, shape into 10 rolls about 20 inches long, and place back in the refrigerator for 1 hour.

Remove the rolls from the refrigerator in batches, cut into 2 cm wide pieces, shape into croissants and place on baking sheets with baking paper. Chill for 1 hour.

Bake in the preheated oven at 140 °C on the 2nd rack from the bottom for 15-18 minutes (they must not get too dark). Immediately coat the finished vanilla crescents in a mixture of 120 g powdered sugar and vanilla sugar and leave to cool on the wire rack.

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