MAKE THE DOUGH: In the bowl of a stand mixer or a food processor with the blade attachment fitted, combine the flour, almonds, both sugars, egg yolk and butter. Run the mixer until the mixture forms pebbly crumbs. Using your hands, squeeze the mixture together, kneading very briefly until a smooth dough forms.

CHILL DOUGH: On a lightly floured surface, roll out into a long sausage shape, wrap in plastic wrap / cling film and refrigerate for half an hour.

PREPARE: Heat the oven to 180°C / 350°F / Gas 4 and line a cookie sheet or oven tray with baking parchment paper.

SHAPE DOUGH: Cut the roll into thin slices (approx. 1cm / just under ½ in.) and cut each slice in half so you have two half circles. Use your fingers to squeeze and curve each of the small pieces into crescents. It is best to make an exaggerated ‘U’ or horseshoe shape as the cookies puff up in the oven.

BAKE: Transfer to the lined baking sheet, leaving space between each cookie and bake for 12 minutes until just very slightly golden brown on the tips.

MAKE SUGAR COATING: While the Vanillekipferl are in the oven, whisk together the sugar and vanilla sugar. Immediately after you take them out of the oven, sprinkle the hot cookies generously with the vanilla sugar.

COAT IN SUGAR: Pour the remaining vanilla sugar onto a plate, and when the Vanillekipferl have cooled for 2-3 minutes toss them very carefully through the vanilla sugar mixture to cover. Set aside to cool completely on a wire rack.