Mix and knead flour, butter, sugar and mixed hazelnuts. Divide into 4 parts and store in the refrigerator for at least 1 hour.
Take out the part that you want to process and shape it into an increasingly thin roll. Cut off pieces and shape into croissants. Not too thin so that they don`t break when baking or in powdered sugar.
Bake light gold on baking paper over medium heat (approx. 150 ° C). Then carefully put into a large bowl or tin and roll in the powdered / vanilla sugar mixture, then put in a storage box, where you then sift plenty of powdered / vanilla sugar over it.
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