Tender Vanilla Crescents

On the work surface, quickly knead together flour, butter, powdered sugar, ground almonds, a pinch of salt and the vanilla pod seeds into a smooth dough.

Shape the dough into a flat disc, wrap in cling film and place in the refrigerator.

Chill the dough for about 60 minutes.

Preheat the oven to 160 °C fan (convection) and line a baking sheet with parchment paper.

Portion hazelnut-sized balls from the dough and, with floured hands, gently shape them into small crescents (approx. 7 cm).

Place the crescents on the sheet 2–3 cm apart and bake for about 10 minutes until golden.

Take the sheet out of the oven and immediately dust the still-warm vanilla crescents with powdered (or fine) sugar. Then let the baked goods cool completely on the sheet.