250 g all-purpose flour
65 g white sugar
105 g ground almonds
225 g unsalted butter
0.5 whole vanilla bean
Preheat oven to 325 degrees F (170 degrees C).
Mix dry ingredients. Cut in butter with pastry blender, then quickly knead into a dough.
Shape dough into logs and cut off 1/2 inch pieces. Shape each piece into a crescent and place on a non-stick paper lined cookie sheet.
Bake approximately 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar. (To make vanilla sugar, blend 1/2 vanilla bean with 1 cup of sugar, sieve). Tip: vanilla sugar comes out like powered sugar, to make it stick to the cookie better, I mix it with regular sugar.