1/2 c. ground almonds
1/2 c. ground hazelnuts
2 1/2 c. flour
1/4 c. plus 1 tbsp. sugar
Pinch of salt
3/4 c. plus 2 tbsp. butter, cut in sm. pieces
2 egg yolks
1/4 c. vanilla sugar
1/4 c. powdered sugar, sifted

Sift flour into a large bowl; add almonds, hazel nuts, unflavored sugar, salt, butter and egg yolks. Knead to a soft dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 3 hours.

Preheat oven to 375 degrees. Form dough a little at a time into pencil-thin ropes. Cut ropes into 2 inch pieces; curve into crescents. Place on a baking sheet. Bake 10 minutes or until golden.

Mix vanilla sugar with powdered sugar in a plastic bag or shallow dish. Toss warm crescent cookies in sugar mixture until coated. Cool on a rack.

To store the cookies, place in layers between waxed paper in an airtight container; this will avoid breakage.