Place flour, butter, 50 g salt, powdered sugar, almond kernels and vanilla pulp in a large enough bowl. Mix everything with the dough hook of the mixer. Now with cold hands quickly knead together into a smooth shortcrust pastry. Put part to cool for 1 hour.
Preheat oven to 180 degrees. Shape hazelnut-sized balls of dough into small croissants with floured hands. Place 2 cm apart on a baking tray lined with parchment paper. Bake on middle rack a. 10 min until golden brown. Remove from heat, dust with remaining powdered sugar on the spot.
Cool the croissants completely on the tray.
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