Slit the vanilla bean lengthwise with a pointed kitchen knife and scrape out the pulp. Set half of it aside.
Knead the remaining vanilla pulp with the flour, powdered sugar, butter and almond kernels until smooth. Cover and leave to cool for one liter.
Preheat the oven to 175 °C and line a baking tray with parchment paper. 4.
Form small croissants from the dough, place on the baking tray and bake on the middle shelf of the oven for approx. 12 min.
In the meantime, mix the remaining vanilla pulp on a plate with the 3 tablespoons of powdered sugar. While the croissants are still warm, turn them over to the other side.
Preparation: approx. 45 min. – Cooling: approx. 1 hour – Baking: approx. 12 min.
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