Super Crumbly Vanilla Crescents

For the vanilla crescents, put the butter, nuts, powdered sugar, vanilla sugar, the pulp of a vanilla bean and 100 g of flour in a bowl and mix everything briefly with the food processor or with the kneading hooks of the mixer.

Tip the remaining 200 g of flour onto the work surface and knead the dough from the bowl properly with the remaining flour. You can also add the 200 g of flour with the food processor and let it all knead into a dough.

Wrap the finished vanilla crescent dough in plastic wrap and refrigerate for at least an hour (it also works overnight). Form small balls from the vanilla crescent dough.

Gently roll the ball into a stick with the palms of your hands and shape into a croissant. Place the crescents on a baking tray lined with baking paper and bake at 170 °C convection oven (do not forget to preheat) for about 10-12 minutes.

Mix the powdered sugar with the vanilla sugar and roll the lukewarm croissants in it or dust them with it.

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