Directions

1. Cream butter with sugar, salt, cinnamon and the scraped inside of the vanilla bean. Add the yolk and then incorporate the all-purpose flour, almond flour into the dough. Let dough rest for at least 2 hours.

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

3. Bake at 350° for approximately 10 minutes. The cookies should not brown. After baking, roll the cookies gently in sugar and dust them with powdered sugar before serving. Stored in a tightly closed container at cool room temperature, they will keep well for up to 2 weeks.