Mix the flour, powdered sugar, vanilla sugar, almonds, and salt in a bowl.

Cut the butter into small pieces and add it to the bowl.

Use your hands to quickly knead everything.

When the dough is starting to come together, put it onto your kitchen counter and use the palm of your hand to press the dough away from you onto the kitchen counter. Collect the dough again into a ball and repeat this step a few times until a uniform dough is formed.

Shape the dough into a long log and chill in the fridge for at least 1 hour.

Preheat the oven to 170 °C top/bottom heat.

Take a piece from the log and roll it on your counter until it’s about 3 cm in diameter and cut it into finger-width pieces.

Shape each piece into a crescent and place on a parchment-lined baking sheet. (This recipe makes around 2-3 baking sheets)

Bake for about 11-12 minutes or until lightly brown on the thinner ends.

In a bowl, combine granulated sugar, powdered sugar, and vanilla sugar.

Once the crescents are out of the oven, let them cool for 2 minutes. Then, carefully coat them in the sugar mixture using two spoons.

Let them cool down for at least 2 hours before storing them in an airtight cookie container.