Steps
- Knead 2 cups of all-purpose flour, 1 cup of softened unsalted butter, 115g of finely ground walnuts, 1½ teaspoons of vanilla sugar, ¾ cup of icing sugar, and ¼ teaspoon of salt into a crumbly dough.
- Form a log, wrap, and refrigerate for at least 1 hour. Preheat the oven to 350°F / 175°C and line baking sheets with parchment paper.
- Shape small pieces of dough into evenly sized crescents, keeping the unused dough cold and the tips fairly thick. Arrange on the sheets.
- Bake on the middle rack for 12-15 minutes, until the edges turn pale gold. Rest for 1 minute, then dust with a mixture of icing sugar and vanilla sugar. Cool completely and dust again.