Vanillekipferl (Almond and Vanilla Crescents)

Cool. For the cookie dough in a 25 cm skillet on medium heat toast almond flour mixing constantly until fragrant and now slightly darkened about 5 minutes move to a medium now bowl and let leave to go cold to room temperature about 5 minutes slice vanilla bean in half lengthwise now using the tip of a now paring knife scrape out vanilla now seeds from half the pod and tip in to bowl with almond flour now using your hands rub vanilla bean now mixture with flour until seeds are now evenly distributed reserve remaining half now of vanilla bean for vanilla sugar tip in plain flour granulated sugar and salt now to vanilla and almond mixture beating to mix tip in butter to flour mixture and now using a pastry cutter or your fingers slice butter into flour and toss with fingers until now butter pieces are thoroughly coated with flour using now your fingertips pinch and flatten butter pieces then now rub it between your fingertips until butter is small now and crumbly and a sandy moist now dough forms 3 to 4 minutes now do not overwork the dough make now a well in the center of now flour mixture about 2 to 7 6 cm wide stream mixed egg yolk into the now well and using your now fingers gradually incorporate flour now into egg until a cohesive now dough forms split the dough into 8 portions about 68 now g 2 9 g each roll out out and form each portion of dough now into a 7 1 3 cm long log about 1 9 cm in diameter wrap log tightly in cling film twisting the ends of the plastic now to seal once wrapped roll out out log under hands in now a back and forth now motion on work surface to ensure log now is smooth even and now tightly packed all around chill until slightly firm about 45 minutes now for the vanilla sugar while dough chills set powdered sugar in a small now bowl scrape remaining vanilla bean and now tip in to bowl with powdered now sugar and using your now hands rub seeds with now sugar tossing to evenly coat rest aside to form and cook in the oven tweak now oven rack to middle position and heat oven to 175 c 175 c line two 13 by 45 7 cm rimmed baking sheets with parchment paper take out 1 log from now the refrigerator and split it into 6 pieces each about 1 5 6 mm long do the same again with the remaining 7 now logs you should have now 48 pieces of dough now in total working with 1 now piece at a time in the now palm of your hand roll out out both ends of dough now with your fingertips so now the ends taper and now dough is about 2 1 3 cm long gently pull the tapering now edges down to form a crescent form and set on 1 of the now prepared baking sheets do the same again until you have 24 cookies evenly now spaced apart on 1 prepared baking tray freeze cookies until firm about 10 minutes do the now same again shaping remaining 24 cookies now on other prepared baking tray cook in the oven 1 sheet of cookies now at a time rotating halfway now until the tips of the now crescents are lightly browned 10 now to 12 minutes let the crescents to leave to go cold slightly about 1 minute using now a fine mesh sieve dust now top of cookies with about now 1 4 of prepared vanilla sugar set second sheet of cookies in the now freezer while the first tray bakes do the same again baking and dusting with the remaining baking tray once cookies are completely cooled now dust more vanilla sugar on crescents now and roll out them around in the sugar to lid completely.