Mix flour, 100 g sugar and baking powder and sieve into a bowl. Add 1 packet of vanilla sugar, salt, almonds, butter and egg yolks. Knead first with the dough hooks of the hand mixer, then with cool hands to a smooth dough. Wrap dough in foil and chill for at least 1 hour. Quarter the dough and form it into a roll (approx. 2.5 cm Ø) on a floured work surface. Cut rolls into 15 slices each.
Form slices into croissants and place on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove the baking tray. Mix 100 g sugar and 1 packet of vanilla sugar and dust over the hot croissants with a sieve. Leave to cool. Remove the croissants from the baking tray, put the sugar from the paper in a bowl and use it for the next hot croissants
waiting time 1 1/2 hours