(1) Preheat the Oven

Preheat the oven to 180 °C (top and bottom heat) or 160 °C (convection).

(2) For the Dough

Knead all ingredients together well. For this, put 250 g of all-purpose flour, 100 g of ground almonds, 1 packet of bourbon vanilla sugar, 75 g of powdered sugar, 200 g of butter (cut into small cubes), and a pinch of salt into a mixing bowl.

(3) Shape the Vanilla Crescents Cookies

Shape the dough into a rectangle, with the height of the rectangle about 5-6 cm. Then, cut slices about 1.5 cm thick along the longer side of the rectangle.

Place the slice of dough flat on the work surface, and from the shorter side of the rectangle, use a round shape (cookie cutter or a glass) to cut out crescent-shaped cookies.

Tip: The method you use to shape the dough doesn’t matter much. In the end, you just need to create an approximately 1.5 cm high elongated dough slab that is as wide as your chosen cutter.

(4) Bake and Dust with Powdered Sugar

Place the crescent-shaped vanilla cookies on a baking sheet lined with parchment paper, leaving some space between each cookie.

Bake in the preheated oven for about 12 minutes until they turn lightly brown from the bottom.

When the vanilla crescents come out of the oven, dust them with powdered sugar and then let them cool completely.