Vanilla crescents (Vanillekipferl)

1. Mix the flour, ground almonds, icing sugar, scraped vanilla and a pinch of salt.

2. Add the cold diced butter and the egg yolks and quickly knead into a smooth dough; wrap in cling film and chill for 1 hour.

3. Roll the dough into finger-thick logs, cut them into 3 cm pieces and shape each into a small crescent tapering at the ends.

4. Place on a lined tray and bake in an oven preheated to 175 °C for 10-12 minutes until just pale golden - the edges should barely colour.

5. Mix the vanilla sugar with the icing sugar and carefully roll the still-warm crescents in it.

6. Once completely cool, store in a tin.

Tip: The crescents are very fragile when hot - wait 2-3 minutes before coating, but don't let them cool completely or the sugar won't stick.