|Blanched almonds||100 Gram (2/3 Cup, Generous)|
|Flour||280 Gram (2 Cups)|
|Sugar||90 Gram (1/2 Cup, Scant)|
|Salt||1 1⁄4 Pinch (1 Large Pinch)|
|Softened butter||200 Gram, cut into thin slivers (3/4 Cup Plus 2 Tablespoons)|
|Vanilla sugar||150 Gram, made from 3/4 cup sugar and the pith of 1 vanilla bean|
|Vanilla bean||1 (Use Pith)|
Cut open the vanilla bean and scrape out the pith.
Grind the almonds very fine.
With a large knife, using a chopping motion, blend together the almonds with the flour, sugar, salt, vanilla pith, and butter on a work slab.
Add the egg yolk and knead to form a dough.
Chill, wrapped in foil.
Shape the dough into a cylinder and cut into 50 equal-sized pieces.
Preheat the oven to 375°F. (190°C)
Form the pieces of dough into small rolls with pointed tapering ends; shape these into crescents and place on an unbuffered baking sheet Bake on the center shelf until light brown, about 12 minutes.
Dredge the crescents in the vanilla sugar while still warm.