Preheat oven to 180ºC.
Mix the icing sugar for dusting and the vanilla extract powder in a bowl, cover and set aside in the fridge over night (or at least for a couple of hours).
Cream butter and icing sugar together until pale and creamy.
Stir in vanilla essence and ground hazelnuts with a wooden spoon.
Gradually sift flour and salt over the mixture while stirring. Stir until well combined.
Roll into ropes with floured hands and shape into crescents by gently turning the ends.
Place 3 cm apart on greased baking sheets and bake for 10 to 15 minutes, until lightly browned on the edges.
Allow to cool slightly before dusting with vanilla infuse icing sugar.
Allow to cool properly on a wire rack.Recipe reprinted with permission of MrsRobinsonKitchen. To see more recipes, click here.