Sieve the flour with baking powder into a bowl, make a well in the center and knead with the sugar, vanilla sugar, vanilla pulp, sweetener, salt, egg yolk, semi-fat butter and almonds to form a smooth dough. Wrap the dough in cling film and put it in the fridge for about 30 minutes.
Shape the dough into rolls as thick as a pencil, cut into pieces approx. 5 cm long, roll the ends a little thinner and place them as croissants on a baking sheet lined with baking foil. Bake the vanilla crescents in a preheated oven at 175 ° C (gas: level 2) for about 10 minutes and, after cooling, dust with powdered sugar.
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