Vanilla Crescent Cookies
For the cookies: In a bowl, knead the flour with the butter, powdered sugar, almonds, egg and vanilla bean seeds until a smooth dough is formed. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 175°C (approximately 350°F). Shape the dough into a log. Cut the log into slices and shape each slice into a crescent. Place the crescents on a parchment-lined baking sheet. Bake until light golden, about 10-15 minutes.
For decorating: Halve the vanilla beans lengthwise and scrape out the seeds into a bowl. Stir the sugar with the vanilla bean seeds. Roll the warm crescents in the sugar until thoroughly coated.