Cut vanilla pods in half lengthways and scrape out seeds. Mix flour with almonds, sugar, butter (cut in small pieces) and vanilla seeds. Knead into a smooth dough.
Divide dough into 4 portions and roll out into logs measuring about 2-3 cm (approximately 1 inch) in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours. Preheat oven to 160°C (approximately 320°F). Line baking sheet with baking paper. Unwrap dough and cut about 15 slices from each log measuring 1 cm (approximately 1/2 inch) thick. Shape into crescents and place on baking sheet.
Bake in oven for about 12 minutes. Remove from baking sheet by picking up baking paper. Cool and dust with powdered sugar to serve.