Warm nutty and vanilla scents are coming out of the oven. Use a standmixer with a paddle attached, if you have one.
The dough is super crumbly and needs to rest for 90 minutes in the fridge and needs quick work to get on the baking sheets. If you are working slower, just cut the dough in halves and stick one part back into the fridge. Use a little flour on the work surface, otherwise the dough will stick.
Take walnut size chunks and form them into a small sausage, press lt lightly on the table and form a crescent.
Transfer to a baking paper with enough room to expand.
Bake for 11 min on 200C.
Let them rest on the baking sheet for 10 min, then carefully coat them in the sugar mix and let them cool completely on a wire rack.
They need to be still warm so that the sugar sticks to it. Don't do it too early, they will crumble between your fingers.
Recipe for 45 cookies:
1 vanilla pod
210 g soft unsalted butter
100 g ground hazelnuts
70 g sugar
250 g all purpose flour
Coating:
60 g icing sugar
2 tbsp vanilla sugar
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