In a large bowl, whisk together flour, ground nuts, 80g powdered sugar, and salt.

Add the cold vegan butter and vanilla extract, kneading quickly by hand or with a food processor until a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for 60 minutes to firm up.

Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.

Divide the dough into small portions and roll into 1-inch thick cylinders, then cut into 2-inch lengths and shape into crescents.

Place crescents on the baking sheets and bake for 10 to 12 minutes until the edges are very lightly golden.

Whisk together the coating powdered sugar and vanilla sugar in a shallow bowl.

Let the cookies cool for 2 minutes, then carefully roll each warm cookie in the vanilla sugar mixture.

Transfer to a wire rack to cool completely.