These delicate vanilla cookies are traditionally baked around Christmas in Germany. They're not the easiest to make, but the rich vanilla and almond taste is worth the effort!
|pulp of one vanilla bean|
Except for the vanilla sugar, combine all dry ingredients into a bowl. Add butter and egg yolks, and knead with your hands for a few minutes until smooth, making sure that the vanilla pulp is evenly distributed throughout the dough.
Shape the dough into two thin rolls, wrap them in cling film, and refrigerate for at least two hours.
Once the dough has chilled, preheat the oven to 180C (gas mark 3), and prepare a baking tray with parchment paper.
Slice each roll of dough into 32 disks of equal thickness. Then form little crescents from the disks, and lie them out on the baking tray.
Bake for about 15 minutes, or until the tips of the crescents start to brown.
Once the crescents are out of the oven, carefully cover them in vanilla sugar while they are still hot.
Leave to cool, then store them airtight, cool and dry.
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