Stir the icing-sugar into the flour, then sieve the whole thing.

Crush the walnuts in a marble mortar by our hand. It’s better than simply grinding, cuz a few bigger bit remain, but make the cookies texture tastier.

Add the pinch of salt and the cold cubed butter.

Here comes our precious hand-work, crumble the ingredients nicely, forming a large solid dough. Wrap it into cling film then flat the dough out. This move will help cooling it faster in the fridge.

We unpack the cold dough and pinch dumplings of about 20g from it. (Okay, I weighed everything anyway, but you don’t have to be that thorough).

Rolled between their two palms and then shaped into the croissant.

Place on a baking sheet lined with parchment paper and preheat the oven to 175 degrees.

We scrape out the seeds of half a vanilla stick and add it to the powdered sugar and work it thoroughly in it with a small spoon. It will be harder at first, but don’t give up, it will mix nicely.

Sprinkle the croissants still lightly with the vanilla powdered sugar.