- 250 g flour
- 225 g butter
- 100 g hazelnuts, crushed
- 75 g powdered sugar
- 1/8 teaspoon s alt
- 1 teaspoon vanilla
- 250 g sifted powdered sugar
- 1 vanilla pod
In a large bowl, mix the flour, butter, nuts, 75 g powdered sugar, s alt and vanilla. Mix by hand until the ingredients are combined. Form into a large ball. Cover and refrigerate for 1 hour.
Meanwhile, place the remaining sifted icing sugar in a small bowl. Using a sharp knife, cut the vanilla pod lengthwise. Remove the grains from it and mix them with sugar. Cut the pod into 5 pieces and place it in the sugar.
Take the dough out of the fridge and form into 2.5 cm balls. Roll each ball by hand to form a small crescent. Preheat the oven to 190 degrees. Arrange each crescent on a baking tray lined with paper, spaced apart from each other. Bake for 10-12 minutes in the preheated oven until they are toasted but not browned.
Let them cool for a few minutes and remove them from the pan. Arrange them on aluminum foil. Sprinkle with the sifted vanilla sugar. If desired, you can roll them in it so that it sticks all over them. Cool completely in refrigerator before serving.