Knead the flour, almonds, hazelnuts, sugar, 1 packet of vanilla sugar, 1 pinch of salt, butter in pieces, amaretto and egg yolk first with the dough hooks of the mixer and then briefly with your hands until smooth.
Wrap in foil and chill for about 1 hour.
Line two to three baking trays with baking paper. Form the dough on some flour into 2 rolls (each approx. 30 cm), cut into approx. 30 pieces each and bend them into croissants. Place on the baking trays. Bake one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
manufacturer) bake for about 10 minutes.
Sieve the icing sugar and mix with 4 sachets of vanilla sugar. Take the croissants out of the oven and roll them immediately. Let them cool down.