Directions

1. 1

   Sift the cake flour 2 to 3 times into a large mixing bowl. Remove the cold butter from the refrigerator and cut it into small cubes.

2. 2

   Add the almond flour, powdered sugar (80 grams), and vanilla sugar to the sifted flour. Cut the cold butter cubes into the flour mixture using a pastry cutter or your fingertips until the dough begins to come together. Gently knead until a smooth, cohesive dough forms.

3. 3

   Wrap the dough tightly in plastic wrap and place it in the refrigerator for 1 to 2 hours until it is well chilled and firm.

4. 4

   Preheat your oven to 170°C (338°F). Divide the chilled dough into 5 equal portions and shape each into a narrow log. Cut each log into 10 even pieces to create 50 portions total. On a lightly floured work surface, gently shape each piece into a crescent moon shape. Place each crescent on a lined baking sheet, spacing them about 2 cm apart.

5. 5

   Bake the crescents in the preheated oven for 12 to 15 minutes, until the edges are light golden brown. (If your oven runs hot or cool, you may adjust the temperature by 10°C as needed.)

6. 6

   Carefully remove the baking sheet from the oven. The cookies are delicate at this point, so handle them gently to avoid breakage.

7. 7

   While the cookies are still warm, combine the 4 tablespoons of powdered sugar with any remaining vanilla sugar to make the topping mixture. Use a fine tea strainer or sifter to dust the topping generously over all the warm crescents.

8. 8

   Allow the cookies to cool completely on the baking sheet. Once cooled, transfer them to an airtight container or cookie jar for storage. They will keep fresh for several days.