In a mixing bowl, combine the flour, salt, cold butter pieces, sugar, and ground almonds. Using the dough hooks of an electric mixer or stand mixer, mix for about 1 minute, then quickly knead into a dough. Small pieces of butter may still be visible.

Place the dough in a large freezer bag, seal it, and chill for at least 30 minutes.

Prepare your baking sheets: lightly moisten them and line with baking paper or grease them. Preheat the oven to 180°C (350°F), middle rack.

Slice the dough lengthwise into 3 strips.

Cut the strips crosswise into finger-width sticks.

Shape each stick into slightly curved crescents.

Place the crescents on the baking sheets and bake for 12–15 minutes.

While still warm, mix the sugar and vanilla sugar, then gently toss the pale yellow crescents in the mixture.

Allow the Vanillekipferl to cool completely on a wire rack before packaging or serving.