Chocolate-Glazed Vanilla Crescent Cookies
For the cookies: In a bowl, knead the vanilla bean seeds with the flour, almonds, sugar and butter until a smooth dough is formed. Divide the dough into 4 pieces. On a floured surface, shape each portion into a 2-3 cm (approximately 3/4-1 1/4 inch) diameter logs. Wrap in plastic wrap and refrigerate for 2 hours. Line a baking sheet with parchment paper.
Slice the logs into 1 cm (approximately 1/4 inch) thick slices. Shape each slice into a crescent and place on the baking sheet. Bake on the center rack of a 160°C (approximately 325°F) oven for 12 minutes. Remove from oven andremove the parchment paper and cookies from the baking sheet. While the cookies are warm, dust the powdered sugar. Allow to cool completely.
For decorating: If preparing the cookies with the chocolate glaze, don't dust the cookies with the powdered sugar.
Prepare the chocolate glaze according to the package directions. Dip the tips of the cookies in the chocolate and place on a wire rack until set.