Preheat the oven to 180° on top and bottom heat function.

In a large bowl whisk together flour, icing sugar, vanilla sugar, almonds and salt. Add the butter, then the egg and mix until you get an even dough. Wrap the dough into cling film and chill in the fridge for one hour.

Meanwhile, mix the vanilla and icing sugar to prepare the vanilla dust.

Once the dough is ready, roll into a 3 cm wide dough roll and cut 1 cm slices off. Shape these pieces into moon shaped crescents, then place on a tray lined with baking paper. Bake for 12 minutes. The Vanillekipferl should be nicely golden.

Once they're done, let them sit for about a minute, then dip them into the vanilla dust. Let the cookies cool completely, then use a sifter to dust them.

Enjoy!!!