Sift the flour and knead with the butter to a smooth dough. Add sugar and almond kernels and knead quickly with the egg yolk. Wrap in cling film and leave to cool for half an hour. Form a long sausage and cut down large pieces on the spot, form croissants. Put them on a tray with paper and bake in a heated oven at 150 °C for about 20 minutes. Mix the powdered sugar with the vanilla sugar and turn the still warm croissants to the other side.
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