Vanilla Crescents by Pavel Berky

In the bowl of a stand mixer, combine softened butter, the contents of the vanilla pod, and sugar. Using the whisk attachment, beat the butter and sugar until creamy. Add the egg yolk and incorporate it into the butter.

Then add all remaining ingredients and, using the mixer, mix them into the butter until a wet crumble forms.

Turn out the entire contents of the bowl onto a work surface and use your hands to form a compact dough. Roll it into a cylinder about 4 cm in diameter. Wrap in foil and refrigerate to rest. The dough should rest for at least 2 hours, but ideally overnight.