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.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.