These traditional German crescent cookies are buttery almond cookies that are rolled in fragrant vanilla sugar.

In a bowl, combine all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar.

When a smooth dough forms, manually knead in the butter and egg yolks.

Form each piece of dough into a rectangle by dividing it into fourths.

Each rectangle should be covered in plastic.

Refrigerate dough for at least one hour and up to overnight until it becomes firm.

Put a food processor with 1/2 cup plus 1 tablespoon of white sugar.

Each vanilla bean should be split lengthwise.

Using the back of a knife, scrape the seeds from each half, then add them to the sugar.

Until seeds are distributed equally, pulse.

Vanilla sugar should be added to a small bowl.