Cream the butter and sugar together until light and fluffy.

Add the finely ground almonds to the creamed mixture and mix well.

Gradually incorporate the flour into the mixture until just combined.

Refrigerate the dough for 30 minutes to firm up.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Roll out the dough to 1/4 inch thickness.

Cut out crescent-shaped cookies (or any desired shape) using a cookie cutter.

Place the cookies on an ungreased cookie sheet.

Bake for 8-12 minutes, or until lightly browned around the edges.

While the cookies are baking, grind the vanilla bean and mix it with the powdered sugar.

Once the cookies are cool, sift the vanilla-powdered sugar mixture over them.