Toast ground hazelnuts briefly in a frying pan without fat and cool.
Flour on the surface form. Add powdered sugar, nuts and butter in small flakes. Quickly knead everything together into a smooth dough.
Divide the dough into quarters and form into rolls of 2 1/2 cm ø.
Spread a flat board with cling film. Place dough rolls on it, cover with plastic wrap and refrigerate for one night.
Preheat electric stove to 175 °C. Cover the baking sheet with parchment paper. Cut rolls about 1 cm thick slices and shape into small croissants,
Place the nut croissants on the baking tray with a little space between them. Bake in the oven at 175 °C (gas: level 2) for about 12 minutes.
In the meantime, mix powdered sugar with vanilla sugar. Turn the baked nut croissants while still warm onto the other side.
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