Cut the butter into chunks. Using a stand mixer or hand mixer, cream the butter and granulated sugar together until the mixture is slightly glossy and smooth.

Add the almond flour, all-purpose flour, and vanilla paste (or seeds) to the butter mixture. Mix until a dough begins to form. If needed, finish combining by hand to bring the dough together fully. Shape into a ball, wrap in plastic wrap, and refrigerate for 1–2 hours.

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Cut off a portion of the chilled dough, press it into a log approximately 2 cm thick, and slice into pieces about 5 cm long. Form each piece into a crescent shape, smoothing any cracks with your fingers or the back of a knife. Place on the prepared baking sheet.

Bake the crescents for 8–10 minutes, until they appear dry on top but are not yet browned. The cookies should remain pale and slightly soft to the touch when removed from the oven.

While the cookies bake, combine the confectioners’ sugar and vanilla sugar.

Allow the cookies to cool for one minute on the baking sheet, then sift the vanilla sugar mixture over them. After a few minutes, dust them again to ensure an even coating. Optionally, dip the bases in excess sugar for additional coverage.

Transfer the cookies carefully to a wire rack and allow them to cool fully before placing them in a storage container.