1 Quickly mix together the flour, almonds, butter, sugar and the vanilla seeds and knead into a smooth pastry.
2 Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper
3 Split the pastry into 4 portions and on a floured work surface shape into rolls (2-3 cm in diameter). Wrap in cling film and chill in the fridge for at least 1 hour.
4 Cut the rolls into 15 slices approx. 1 cm thick. Shape into crescents and place on the prepared baking tray. Bake for around 12 min. Remove from the baking tray along with the paper and leave to cool.
5 Melt the chocolate in a bain-marie and dip the crescents into it. Leave to dry on a wire rack.