Almond Vanilla Crescent Cookies

Combine all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons of sugar in a bowl. Mix the ingredients until they form a cohesive blend.

Add butter and egg yolks to the mixture; knead by hand until you achieve a smooth, pliable dough.

Divide the dough into four equal parts and shape each portion into a rectangular form. Cover each rectangle with plastic wrap to prevent drying out. Refrigerate the dough for at least one hour or up to a full night's sleep.

Prepare the vanilla sugar by processing 1/2 cup plus 1 tablespoon of white sugar in a food processor. Cut each vanilla bean lengthwise and scrape the seeds with the back of a knife; add them to the sugar. Pulse until the seeds are evenly distributed throughout the mixture.

Transfer the vanilla sugar to a shallow dish for later use. Preheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper for easy cleanup.

Cut one portion of dough into six equal pieces, keeping the remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a surface lightly dusted with flour. Cut each log into 2-inch pieces and shape the ends of each piece into points. Arrange the cookies on the prepared baking sheets.

Bake the cookies in the preheated oven until their bottoms are lightly golden and their tops remain pale, taking 10 to 12 minutes. Remove the cookies from the oven and let them stand for two minutes.

Roll the warm cookies in the vanilla sugar, brushing off any excess. Transfer the cookies to a wire rack to cool completely. Repeat this process with the remaining dough, baking in batches as needed.