Cut the butter into small cubes and let it soften at room temperature. Beat with the sugar and vanilla sugar until creamy.

Mix with the flour and ground almonds and knead everything into a smooth dough. Cover and leave to rest and cool in the refrigerator for at least 60 minutes.

Take the dough out of the refrigerator, divide into quarters and roll out each one on a floured work surface into a finger-thick roll. Cut these into small pieces and roll them out into crescents between your hands.

Place on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees Celsius for approx. 12 minutes until the tips are lightly brown.

Take the baking sheet out of the oven and let it cool down for 5-10 minutes. Carefully roll the vanilla crescent cookies, which have now hardened but are still warm, in powdered sugar or simply sprinkle with powdered sugar through a sieve.