Old-fashioned vanilla almond half-moons

1. Cut the butter into small cubes or grate it and mix all the ingredients with your hands in a bowl.
2. On a floured surface, make a bun out of the dough and let it cool for an hour or two.
3. Then transfer the dough onto a floured roll, form a long roll with your hands, cut it into equal pieces and quickly make a half-moon from each one with your hands.
4. Place the half-moons on a baking sheet lined with baking paper (do not place too close to each other). I baked at 355 °F / 180 C° for about 8-10 minutes (follow your oven - every oven bakes differently).
5. The half-moons should remain nice and white even after baking - light brown only on the bottom. Let them cool on the baking sheet for a while (they are very fragile after baking) and while they are still warm, roll them in powdered sugar mixed with vanilla sugar.

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