Vanillekipferl   (Vanilla Crescents)

Dough
280 g Flour
100 g peeled Almond Meal (without skin)
70 g Sugar                          ——> Mix all dry ingredients
1 scraped out Vanilla bean (alt. 1 tsp. Vanilla Sugar/Dr. Oetker)
210 g Butter                      ——> combine quickly with dry mix and inners of the vanilla bean into a dough. Form two equal rolls of about 1 1/4” thickness and wrap in Saran wrap. Refrigerate for 1 hour.

Preheat oven to 360°F/310°F convection oven and start forming the crescents. Cut pieces off the roll from about 1/4” thickness and form it in your hand into a roll with tapered ends.
Form into a soft crescent and place on baking sheet, lined with baking parchment paper. Leave enough space between the cookies, they will “grow” during baking.
Bake for 15+ minutes, watch and take the cookies out when the tapered ends get a tiny hint of browning. Transfer to a cooling rack. While the cookies cool off a bit, mix the sugar coating:

Coating after baking
1 tbsp. powdered Sugar
1 tbsp. Sugar
1 pack Vanilla Sugar/Dr. Oetker     ——> mix in a small bowl and turn one by one each crescent for a full coating with the vanilla-sugar mix. Store in a tin box on layers of wax paper. This type of cookies needs to rest for several days until they get really tender and all the flavors mingle perfectly.