First knead the almonds, hazelnuts, flour, powdered sugar, vanilla sugar and salt with the room-warm butter and the two yolks until a smooth dough is formed.
Form dough into a roll and let rest in the refrigerator for 1 hour.
Then separate the dough into a few equal-sized pieces and make rolls about 1.5 cm thick. In turn, divide the strands into small pieces and shape them into croissants.
Place them on a baking tray with baking paper and bake in the oven at 180 °C convection oven for 10 minutes until golden brown.
In the meantime, mix the powdered sugar with the pulp of the vanilla pod.
Immediately after baking, when the croissants are still warm, sprinkle with the decorating sugar.