Vanillekipferl (Almond and Vanilla Crescents)

Toast the almonds. Toast the ground almonds in a large dry frying pan over medium heat, stirring constantly, for about 5 min, until fragrant and slightly darker. Tip into a medium bowl and leave to cool for about 5 min.

Add the vanilla. Halve the vanilla pod lengthways. Scrape the seeds from one half into the almonds and rub them in with your fingers until evenly spread. Keep the other half for the sugar.

Rub in the butter. Whisk in the flour, caster sugar and salt. Add the butter and toss to coat, then pinch, flatten and rub it into the flour with your fingertips for 3-4 min, until the mixture is sandy and slightly moist. Don't overwork it.

Bring the dough together. Make a well in the centre, pour in the egg yolk and gradually work in the flour with your fingers until a dough forms.

Shape and chill. Divide into 8 pieces of about 68 g. Roll each into a log about 19 cm long and 2 cm thick, wrap tightly in cling film, twisting the ends, and roll under your hands to smooth it. Chill for about 45 min, until slightly firm.

Make the vanilla sugar. Put the icing sugar in a small bowl, scrape in the remaining vanilla seeds and rub them through the sugar with your fingers.

Shape the crescents. Heat the oven to 175 °C (155 °C fan) and line 2 large rimmed baking trays with baking paper. Cut each log into 6 pieces about 3 cm long, to make 48. Roll the ends of each piece with your fingertips so they taper and it is about 6 cm long, then curve the ends down into a crescent. Put 24 on each tray and freeze each tray for about 10 min, until firm.

Bake and dust. Bake one tray at a time on the middle shelf for 10-12 min, turning halfway, until the tips are lightly browned. Cool for 1 min, then sieve about a quarter of the vanilla sugar over. Bake the second tray the same way, keeping it in the freezer until it goes in.

Coat. When completely cool, dust with more vanilla sugar and roll the crescents gently in it to coat completely.