Mix all ingredients and quickly knead into a smooth dough. Wrap the dough in cling film and leave to rest for two hours.
Preheat the oven to 170 ºC hot air.
Using a dough card, separate the dough into a few equal-sized pieces and make rolls about 1 1/2 cm in diameter. Divide these strands again into small pieces and shape them into croissants.
Place on a baking tray lined with baking paper and bake for about 15 minutes.
Mix vanilla sugar and powdered sugar and sprinkle on the still hot vanilla crescents.
Preparation Tip:
Replace the nuts with almonds - so you get lighter crescents. But these are also a little drier.
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