Ingredients:

5.5 oz. flour
1.5 oz. almond flour
1 oz. hazelnut flour
4 oz. butter
1 vanilla bean
1.5 oz. sugar
pinch of salt
pinch of cinnamon
1 egg yolk
bit of powdered sugar

Cream the butter with the sugar, salt, cinnamon, and the scraped inside of the vanilla bean. Add the yolk and then incorporate both flours into the dough. Let the dough rest for at least 2 hours.

Roll the dough pencil-thin and cut into 2-inch sections. Roll the ends of those sections into sharp points. Bend the cookie over your index finger into a crescent shape and place it on a baking sheet lined with parchment.

Bake at 350 degrees F (or 325 degrees F in a convection oven) for approximately 10 minutes. The cookies should not turn brown. After baking, roll the cookies gently in sugar and dust them with the powdered sugar before serving. They are excellent with coffee or tea, and they keep well for 2 weeks when stored in a tightly closed container at a cool room temperature.