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Preheat the oven to 350°. Line 2 massive rimmed baking sheets with parchment paper. In a meals processor, pulse the walnuts with 1/2 cup of the flour except the walnuts are powdery, about 4 pulses. Add the final 1 1/2 cups of flour and the salt and pulse to combine.
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In a stand mixer fitted with the shuffle, beat the butter, granulated sugar and vanilla bean seeds on moderately high trail except pale and light, about 2 minutes. Prick the trail to low and gradually add the flour mixture except the dough comes collectively.
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Roll tablespoons of the dough into balls on the ready baking sheets. Using your hands, roll the balls of dough into 2-go ropes. Taper the ends a tiny little bit of and fabricate the ropes into crescents. Bake the crescents for roughly 19 minutes, rotating the baking sheets halfway through, except the cookies are lightly browned around the perimeters. Transfer the baking sheets to a wire rack and let frigid. Mud the crescents with confectioners’ sugar earlier to serving.
Make Ahead
The cookies will also be kept in an airtight container for up to 5 days.
