Combine butter, granulating sugar, and vanilla sugar in a large bowl and beat with an electric mixer or stand mixer until creamy. Slowly pour in ground almonds and flour until the dough.
Once the dough is crumbly remove it from the bowl onto a working surface. Use your hands to form it into a large dough ball. Wrap the dough ball in saran wrap and chill it in the fridge for 20 minutes.
Preheat the oven to 350° Fahrenheit.
Remove the dough from the fridge and make 1 inch little balls. Shape the dough balls into crescent shapes and place them onto the baking sheet.
Bake for 20 minutes. Allow the cookies to cool for 5 minutes.
MAKING THE SUGAR COATING
Combine powdered sugar and vanilla sugar in a shallow bowl.
Roll the warm almond crescent cookies in the sugar mixture. Transfer the cookies onto a cooling rack until they have completely cooled.
For this recipe shop for Dr. Oetker Vanilla Sugar which you'll find in the baking aisle in most major supermarkets. If you can't find it locally, you can get it on Amazon or make your own (instructions are in the post). Unfortunately, substituting vanilla sugar with vanilla extract is not an option.