Make a short pastry from vanilla sugar, sugar, flour, butter or light butter (in flakes), egg, salt and the juice of a lemon and leave to cool. Roll out on flour to a thickness of 3 mm. Cut out about 40 sheets with a circular cutter (approx. 8 cm ø).
To do this, cut out circles one next to the other and cut out the same circles in half and in the middle to make leaves.
Place on baking sheets lined with parchment paper. Mix egg yolks, brush leaves with them, sprinkle with almond kernels and sugar. Bake in hot oven (175 °C) for about 10 minutes.
Cool and dust with powdered sugar.
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