For sprinkled poppy seed crescents, first cream the butter with the powdered sugar and vanilla sugar until fluffy. Mix in the egg and egg yolk and continue to beat until fluffy.
Stir in the grated nuts, poppy seeds, flour and cinnamon.
Fill the mixture into a piping bag and pipe croissants onto a baking tray lined with baking paper.
Bake at 160 °C for about 12-15 minutes.
Dip the tops of the cooled poppy seed croissants into the melted chocolate.
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