Sift the flour into a suitable bowl, make a dent in the center and add the sugar.
Cut the cold butter into small cubes and add to the flour together with the ground hazelnuts, baking powder, a pinch of salt, vanilla pulp and the egg. Quickly knead into a smooth dough. Form the dough into a roll, wrap in plastic wrap and set aside to cool for about an hour.
Preheat the oven to 180 °C.
Form small croissants from the dough and place them on a baking sheet lined with parchment paper. Bake in the oven for about 10 minutes until light.
After baking, dust the still warm vanilla crescents with powdered sugar.
Preparation Tip:
You can replace the hazelnuts with almonds to make the vanilla crescents lighter in color.
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