for 30-35 pieces
325 g flour
150 g icing sugar
250 g butter
55 g egg yolks
pinch of salz
seeds of 1 vanilla bean
zest of 1 lemon
chocolate glaze or tempered couverture
For the dough crumble flour, powdered sugar, vanilla seeds, lemon zest, salt and diced cold butter. Add the egg yolks and make it into a dough.
Fill the dough into an piping bag with a "star" nozzle (12 mm) and pipe on the baking pan covered with baking paper. Leave enough space between cookies.
Bake at 190 °C for about 7 to 10 minutes. Spread one half with jam and put together with a second crescent. Then dip the cookies in the chocolate and let them dry on the kitchen grid.