Mix butter, powdered sugar, vanilla sugar and flour and sift onto a board. Make a pit in the middle and add yolks.
Knead a homogeneous dough with your hands, then let it rise in the refrigerator for half an hour.
Form thumb-thick rolls from the dough, cut into 2 cm wide pieces, form rolls by hand on the board, bend into croissants and place on a baking tray covered with baking paper.
Bake at 180 °C until the tops are light brown.
Mix the powdered sugar and vanilla sugar and roll the still hot nut vanilla crescents in it.
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