Crumble the flour and butter in a bowl with your fingers. Quickly knead the sugar, vanilla sugar and almonds into a smooth dough. Wrap it in cling film and keep it in a cool place overnight.
The next day, remove pieces of dough the size of a small fist, roll them into a ball, and roll them on the worktop into a long, approx. 1 cm thick snake. Cut this into pieces approx. 1 cm wide with a knife. Roll each piece in the palm of your hand into croissants as follows:
Roll a small ball, from it a small sausage, with a thickening in the middle, tapering towards the ends, similar to potato noodles, only of course much smaller. Bend the ends together in the shape of a croissant, do not place too close to each other on a baking sheet lined with baking paper.
Bake the croissants in the oven at 180 ° C for about 10 minutes until they are very lightly colored.
Mix the powdered sugar well with the vanilla sugar in a bowl. Carefully wrap the croissants in powdered sugar while they are still hot (they break easily). Layer in layers in a can. I always add the vanilla pods that flavored the powdered sugar beforehand.
The croissants are not easy to shape and take a lot of work. But they are incomparably delicious and are always the first of my Christmas cookies to be all.
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