Ingredients:
1 vanilla bean
250 g flour
200 g soft butter
100 g ground almonds
70g powdered sugar
To pollinate:
3 tbsp vanilla sugar
5 tbsp powdered sugar
Preparation:
Cut the vanilla pod lengthways and scrape out the pulp with the tip of a knife. Knead vanilla with flour, butter, almonds and powdered sugar into a dough. Wrap in cling film and let rest in the fridge for about an hour.
Separate walnut-sized pieces from the dough, roll them between the palms of your hands and shape them into croissants.
Place crescents on a baking tray lined with baking paper. Bake in a preheated oven at 180 degrees on the middle shelf for 10 to 15 minutes.
Mix vanilla and powdered sugar, toss warm crescents in them – and enjoy.