For the vanilla crescents, mix well the almonds, hazelnuts, walnuts, flour, salt and powdered sugar. Then knead together with thea (in flakes) and the yolks.
Leave to rest for a few hours in aluminum foil, preferably in the refrigerator. Then knead well again. Form rolls with a thickness of about 8-10 mm.
Cut these rolls into pieces of about 6-7 cm. First roll straight again with the palm of your hand and flatten the ends a bit. Shape into croissants.
Preheat the oven to 180 °C and bake the croissants for about 10-12 minutes until golden. Mix vanilla sugar and powdered sugar and turn the still warm croissants in it.
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