Vanillekipferl (Vanilla Crescent Cookies)

I would like to submit one of my all time favorites cookies recipe, my
version of "Vanillekipferl." I am actually from Europe so I can only
submit
the European measuring system, but I hope that will be all right. In
English, you could maybe call them "vanilla crescent cookies."

Ingredients:

60g finely shredded almonds (about 2 ounces)
100g cold butter (about 3.5 ounces)
40g powdered sugar (about 1.5 ounces)
1 egg yolk
2 vanilla beans (cut each bean in half and scrape seeds out)
135g all-purpose flour (about 5 ounces)
1 pinch of salt

Directions:

Slightly toast the almonds in an ungreased pan, then take them off the
heat
and let cool. Knead the butter, powdered sugar, egg yolk, vanilla
(about
half the seeds), flour, almonds and salt quickly to a dough. Chill the
dough
for two hours. Then take the dough out of the refrigerator, form
little
crescents of it and place on a greased baking sheet. Bake at
200°Celsius
(400 degrees) for about 10 minutes. Take them off the sheet and roll
them in
a mixture of 100-150g (about 4-5 ounces) powdered sugar and vanilla
(remaining seeds), while they are still hot.

Submitted by: Beatrice, of England